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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 (5-pound) boned leg of lamb |
5 garlic cloves, halved |
1 cup orange juice |
1/2 cup cream sherry or orange juice |
1 teaspoon chopped fresh 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. Reroll roast; secure at 2-inch intervals with heavy string. Make 10 (1/2-inch-deep) slits in surface of roast; stuff garlic halves into slits.
2. Combine juice and the next 6 ingredients (juice through bay leaf) in a large zip-top plastic bag. Add the lamb; seal and marinate in refrigerator 8 to 24 hours.
3. Preheat oven to 450°.
4. Remove lamb from bag, reserving marinade, and discard bay leaf. Place the roast on a broiler pan, and insert a meat thermometer into thickest portion of roast. Sprinkle the roast with 1/2 teaspoon salt. Bake the roast at 450° for 20 minutes, basting once with 1/4 cup reserved marinade. Reduce oven temperature to 400° (do not remove the lamb from oven); add quartered oranges, and bake 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let the roast stand for 10 minutes before slicing. Combine the pan drippings, the remaining marinade, and cornstarch in a small saucepan; bring to a boil, and cook 1 minute. Stir in parsley. Serve sauce with lamb.
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