Roast Leg of Lamb with Orange and Herbs Recipe

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Roast Leg of Lamb with Orange and Herbs
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Ingredients
13
Count
Nutrition
1157
Calories
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Ingredients:

Directions:

  1. In a small bowl, combine the garlic, orange zest, parsley, rosemary, thyme, cumin and 1 teaspoon of the olive oil. Add a pinch each of salt and pepper.
  2. Using a small, sharp knife, make about 25 evenly spaced 1-inch incisions in the meaty sections of the lamb. Stuff about 1/2 teaspoon of the orange-herb paste into each incision. Turn the lamb fat side up and rub with 1 tablespoon of the olive oil and then 2 tablespoons of the orange juice. (MAKE AHEAD: The leg of lamb can be refrigerated for up to 1 day. Let return to room temperature before proceeding.)
  3. Preheat the oven to 450°. In a large nonreactive roasting pan, combine 1/4 cup of the wine and the remaining 2 tablespoons of olive oil. Arrange the onions and carrots cut side down in the pan, set the lamb on top and season with salt and pepper. Roast the lamb in the center of the oven for 20 minutes. Pour the remaining 1/2 cup of wine and 1/2 cup of water into the pan and reduce the oven temperature to 325°. Continue roasting the lamb for 1 hour and 20 minutes, basting a few times and adding up to 1/2 cup more water if the pan gets dry.
  4. Pour 2 tablespoons of the orange juice over the lamb and raise the oven temperature to 400°. Roast the lamb for about 30 minutes longer, or until the meat is medium-rare and an instant-read thermometer inserted in the meaty part of the leg registers 135°. Transfer the lamb to a carving board, cover loosely with foil and let rest for 10 minutes. Transfer the carrots and onions to a plate and keep warm in a low oven.
  5. Set the roasting pan on 2 burners over moderately high heat. Add the remaining 1/4 cup of orange juice and boil for 3 minutes, scraping up the browned bits. Add 1 cup of water and boil until the sauce is reduced and flavorful, about 5 minutes. Pour the pan sauce into a serving bowl and skim the fat from the surface. Add any juices from the lamb and season with salt and pepper. Carve the leg of lamb and serve with the carrots and onions; pass the pan sauce separately at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1157.07 Kcal (4844 kJ)
Calories from fat 698.12 Kcal
% Daily Value*
Total Fat 77.57g 119%
Cholesterol 366.28mg 122%
Sodium 231.23mg 10%
Potassium 1047.24mg 22%
Total Carbs 12.62g 4%
Sugars 6.17g 25%
Dietary Fiber 2.71g 11%
Protein 88.04g 176%
Vitamin C 16.3mg 27%
Vitamin A 0.5mg 17%
Iron 9.7mg 54%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 183.17 Kcal (767 kJ)
Calories from fat 110.52 Kcal
% Daily Value*
Total Fat 12.28g 119%
Cholesterol 57.99mg 122%
Sodium 36.61mg 10%
Potassium 165.79mg 22%
Total Carbs 2g 4%
Sugars 0.98g 25%
Dietary Fiber 0.43g 11%
Protein 13.94g 176%
Vitamin C 2.6mg 27%
Vitamin A 0.1mg 17%
Iron 1.5mg 54%
Calcium 11.9mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 29.1
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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