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Roast Leg of Lamb
Roast Leg of Lamb
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
285 minutes
Elevate your dining experience with this succulent citrus rosemary roast leg of lamb. Marinate, sear, and slow-roast to perfection for a delightful dish that will impress any guest.
Ingredients:
  • For the Marinade
  • 1/2 cup orange juice
  • 1 cup white wine
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 2 tablespoon fresh chopped rosemary (or 1 tablespoon dried rosemary)
  • 1/4 teaspoon of fresh ground pepper
  • For the Lamb Roast
  • 1 (6-pound) leg of lamb, bone-in or boneless (A boneless leg should be tied up with kitchen twine by a butcher.)
  • Salt and freshly ground black pepper, to taste
Instructions:
  • Create the marinade by blending the marinade ingredients in a blender until well combined with just a few pulses.
  • Marinate the lamb: Combine lamb and marinade in a sealed plastic bag, pressing out excess air. Double-bag to prevent leaks. Marinate in the refrigerator for several hours or overnight. For best results, let the lamb sit at room temperature for 1-2 hours before roasting.
  • Preheat the oven to 425°F with two racks inside - one in the middle for the lamb and one lower rack with a roasting pan to catch drippings. This setup ensures faster cooking through natural convection of heat.
  • Prepare and roast the lamb: Take the lamb roast out of the marinade bag and pat it dry with paper towels. Sprinkle salt and pepper generously on all sides. Place the roast in the oven with the fat side up to melt into the meat while cooking. Position a rack below to catch drippings and add water to prevent burning and smoking in the pan.
  • For a boneless roast: Preheat the oven to 425°F and roast for 20 minutes. Reduce the heat to 300°F and continue roasting for 40 minutes per six pounds. For a bone-in roast: Preheat the oven to 425°F and roast for 20 minutes. Reduce the heat to 300°F and continue roasting for 60 minutes per six pounds. Adjust cooking time as necessary depending on bone presence, roast thickness, and preferred level of doneness.
  • Monitor the roast for doneness by using a meat thermometer about 20 minutes before it should be ready. Avoid opening the oven door too frequently to prevent temperature fluctuations. Aim to take the roast out of the oven when the thermometer reads between 125°F to 135°F for a juicy medium rare finish, especially important for lamb to avoid dryness. Use a remote meat thermometer for convenience.
  • Allow the roast to rest for 25 to 30 minutes to retain its juices. Remove the kitchen string and carve into 1/2 inch thick slices, cutting against the grain of the meat using a sharp carving knife.
  • After letting the roast rest, scrape up the drippings in the roasting pan with a metal spatula to make a flavorful gravy or serve directly with the lamb. Accompany with mint chimichurri or homemade mint jelly on the side.

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