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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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From Cooking Light. Serving size: 3 oz. lamb, 1 orange quarter, and 1 1/2 T. sauce. Per serving: 200 calories, 6.6 g fat, 24.7 g protein, 7.2 g carb, 1.6 g fiber, 76 mg cholesterol. Ingredients:
1 (5 lb) boneless leg of lamb |
5 garlic cloves, halved |
1 cup orange juice |
1/2 cup cream sherry |
1 teaspoon choppd fresh rosemary (or 1/2 teaspoon dried rosemary) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
6 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon salt |
4 navel oranges, quartered |
1 teaspoon cornstarch |
1 teaspoon chopped fresh parsley |
Directions:
1. Unroll roast and trim fat; re-roll roast; secure at 2 intervals with heavy string.
2. Make 10 (1/2-inch deep) cuts in the surface of roast.
3. Stuff garlic halves into slits.
4. In a large heavy-duty zip-lock plastic bag, combine the juice and next 6 ingredients.
5. ADd the lamb; seal bag and marinate in the refrigerator for 8-24 hours.
6. Remove lamb from bag; reserve marinade but discard bay leaf.
7. Place roast on a broil pan that has been sprayed with cooking spray; insert meat thermometer into thickest part of roast.
8. Sprinkle roast with 1/2 teaspoon salt.
9. Bake in a 450° oven for 20 minutes, basting once with 1/4 cup reserved marinade.
10. Lower oven temperature to 400° (do not remove lamb from oven); add quartered oranges and bake 1 hour or until thermometer reads 145° to 160°.
11. Let roast stand 10 minutes before slicing.
12. Mix together the pan drippings, remaining marinade, and cornstarch in a saucepan; bring to a boil and cook 1 minute.
13. Stir in parsley.
14. Serve sauce with lamb.
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