Elise's Roast Leg of Lamb Recipe

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Ingredients:

Serving

1/2 cup orange juice
1 cup white wine
3 garlic cloves, minced
2 tsp fresh thyme
2 tbsp chopped fresh rosemary
1/4 tsp fresh ground pepper
2 tbsp olive oil
1 (6 lb) leg of lamb, bone-in or 1 (6 lb) leg of lamb, boneless . if boneless, the leg should be tied up with kitchen string by butcher
marinade
salt

Directions:

Marinade:.
Blend ingredients in a blender, just a few pulses until well mixed.
Lamb Roast:.
Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.
Marinate for several hours, or overnight, in the refrigerator.
Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
Preheat oven to 425.
Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.
Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.)
Pat dry the marinade off the lamb with paper towels.
Generously salt and pepper all sides of the roast.
Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in.
Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
Roast at 425, for 20 minutes, then reduce the heat to 300, and roast an additional hour (for a 6 lb. roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan.
If you are cooking the roast in a roasting pan, rack or not, start the roast at 450, then reduce the heat to 325.
Also, the shape of the roast will have an impact on the cooking time. A rather long and thin roast will cook fairly quickly. A thicker roast may take longer than expected.
At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often.
Remove from the oven anywhere from 130°F-135°F for medium rare. Lamb should never be cooked until well done, or it will be too dry.
Let stand for 15-20 minutes before carving.
Cut away the kitchen string, and slice with a sharp carving knife, 1/2 thick slices, against the grain of the meat.
While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
Serve with some homemade mint jelly for an added treat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	700.63 Kcal (2933 kJ)
Calories from fat	392.84 Kcal
		% Daily Value*
Total Fat	43.65g	67%
Cholesterol	147.39mg	49%
Sodium	146.15mg	6%
Potassium	966.58mg	21%
Total Carbs	11.94g	4%
Sugars	6.18g	25%
Dietary Fiber	0.51g	2%
Protein	44.1g	88%
Vitamin C	34mg	57%
Iron	4.9mg	27%
Calcium	58.1mg	6%

Amount Per 100 g
Calories	163.88 Kcal (686 kJ)
Calories from fat	91.88 Kcal
		% Daily Value*
Total Fat	10.21g	67%
Cholesterol	34.47mg	49%
Sodium	34.18mg	6%
Potassium	226.08mg	21%
Total Carbs	2.79g	4%
Sugars	1.45g	25%
Dietary Fiber	0.12g	2%
Protein	10.31g	88%
Vitamin C	8mg	57%
Iron	1.1mg	27%
Calcium	13.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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