This roast leg of lamb recipe combines the succulent flavors of tender lamb with the zesty tang of orange juice and the richness of white wine. The result is a juicy and flavorful roast that is sure to impress your dinner guests. With a total preparation time of just under 3 hours, this recipe is perfect for special occasions or a Sunday family dinner. The lamb is marinated in a mixture of orange juice, white wine, garlic, and herbs, then roasted to perfection, resulting in a moist and tender meat with a beautiful caramelized crust. Serve it with roasted potatoes and a side of seasonal vegetables for a complete and satisfying meal.
- 1 leg of lamb (about 5 pounds)
- 2 cups orange juice
- 1 cup white wine
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Roasted potatoes, for serving
- Seasonal vegetables, for serving
- In a large mixing bowl, combine orange juice, white wine, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Mix well to create a marinade.
- Place the leg of lamb in a shallow dish and pour the marinade over it. Make sure the lamb is fully coated with the marinade. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for better flavor.
- Preheat your oven to 350°F (175°C).
- Remove the lamb from the marinade and place it on a rack in a roasting pan. Reserve the marinade for basting.
- Roast the lamb in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the meat registers an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done.
- While the lamb is roasting, baste it every 30 minutes with the reserved marinade to keep it moist and flavorful.
- Once the lamb reaches the desired doneness, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute and ensures a tender and juicy roast.
- Carve the lamb into thin slices and serve with roasted potatoes and seasonal vegetables.
- Enjoy the succulent and flavorful roast leg of lamb with your family and friends!