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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 medium onion, chopped |
1/4 cup butter or margarine |
2 cups soft breadcrumbs |
3 tablespoons chopped fresh mint leaves |
1 1/2 teaspoons grated orange rind |
1 egg, beaten |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 (5- to 6-pound) boneless leg of lamb roast |
1 cup chablis or other dry white wine |
2/3 cup orange juice |
glaze |
orange slices (optional) |
fresh mint leaves (optional) |
Directions:
1. Sauté onion in butter in a medium skillet until tender; add breadcrumbs, chopped mint, orange rind, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring well. Set aside.
2. Spoon breadcrumb mixture into the opening formed by boning. Fold roast over breadcrumb mixture; tie securely with string. Place roast in a roasting pan. Sprinkle roast with remaining salt and pepper. Insert meat thermometer, if desired.
3. Bake, uncovered, at 350° for 30 minutes. Combine wine and orange juice; pour over roast. Bake for 1 1/2 hours.
4. Score fat in a diamond design; coat with glaze. Bake until desired degree of doneness: 15 minutes or 140° (rare); 35 minutes or 160° (medium); 1 hour or 170° (well done).
5. Transfer roast to a warm serving platter; let stand 10 minutes before slicing.
6. Skim fat from pan drippings. Discard fat, and pour pan drippings over roast. Garnish with orange slices and mint leaves, if desired.
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