Citrus Marinated Leg of Lamb

Recipe Rating:
 1 Rating
Serves: 10 TO 12 HEARTY APPETITES
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 leg of lamb, boned 6-8 3/4 pounds
CITRUS MARINADE
1/2 c lemon juice
1 c orange juice
2 c white wine
3 Tbsp penzey's bavarian seasoning(a blend of rosemary,garlic, thyme,bay leaves, sage & crushed brown mustard)
3 Tbsp fresh parsley, chopped fine
1/2 c olive oil
6 clove garlic minced plus 1 tbs. black pepper
FOR THE LEG O LAMB
2 Tbsp steak seasoning ( more or less depending on size of roast)
1 Tbsp garlic powder
10-12 clove garlic cut into slivers
1/3 c olive oil or non stick cooking spray

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
Another item I made especially for my husband for Father's Day. One of his favorite items to eat, although I do not make it too often, because of the cost. Weighing in at almost 9 pounds, and costing $6.49 per pound, can become quite an expensive meal. But it was better than a few racks of lamb at $18.00 per pound, plus I got a lot more meat. He is worth it at least one day of the year. His special day. He loved it, and that made me happy, it is quite time consuming if you really want it to be impressive and taste amazing. I glazed it during the last 15 minutes with Mint Jelly and white wine.
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Directions

1
In a medium size bowl add all of the marinade ingredients together and pulse with a submersion blender , food processor or blender, till blended, and somewhat emulsified. Then add roast to a large gallon bag, add the marinade, and try to coat the entire roast. Close if possible. Then put in a second gallon bag in case there are leaks and place in a large bowl. Marinade over night. Turn a few times to assure all of roast is being marinated.

Remove from refrigerator at least 1 to a hour and a half before ready to roast in oven. This allows the meat to come to room temperature, so as not to prolong the cooking time. Pat dry with paper towels. Preheat oven to 425 degrees F.
2
While roast is resting. Take the small tip part of a sharp knife and make little deep holes into the roast,you may need to wiggle tip of knife around a bit to get garlic cloves to fit. Do this over the entire surface of the roast.If possible work pieces of garlic into the crevices where lamb has been tied together with string.
3
Now mix the steak seasoning with the garlic powder in a small bowl, and sprinkle liberally over the entire surface of the roast, both top and bottom. now drizzle with the olive oil or spray liberally with the non stick cooking spray. Spray meat rack with cooking spray, and set in large roasting pan.
Now add roast to rack, and place in preheated 450 degree F. oven. Allow to roast in oven for 20 minutes.
4
Now reduce temperature to 325 degrees F. and allow roast to cook until internal temperature reaches 145 degrees F. for medium rare. Check after 1 hour and 45 minutes. Keep in mind temperature will rise at least about 10 degrees after removing from oven.Each time you open the oven door you loose heat, so minimize how often you open the oven door.
5
During last 15 minutes of cooking. Brush top of roast with a combination of about one half cup of Mint jelly mixed with 2 Tablespoons of white wine. Brush over surface of lamb. Garnish with lemon Halves and sprigs of Rosemary or parsley if desired.
6
Temperatures for meat, Rare 135 Degrees F. Medium Rare145 Degrees F. Medium 160 degrees, Well done 170 degrees F. Allow roast to stand at least 10 minutes before carving. I use an electric knife, for nice even slices.
7
Note if the roast has a bone in it it will take longer to cook. If the bone has been removed, please make sure it has been tied with string for even cooking. Your roast will depend on the size as to when it is cooked to your taste, the larger the roast the longer it will take, if you put it in the oven cold it will take longer to cook also. My inspiration for this recipe came from simply Recipes web site and Start cooking, I made changes but they were my inspiration for this recipe. My husband was very pleased. It is time consuming but worth the efforts.
Comments

1-5 of 14 comments

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user Phyllis Lively PhyllisBaker - Jun 18, 2012
it sure loooooks pretty 'nuff to eat - but I only like Mary's little lamb with all four legs still attached to its fluffy curly body. LOL. no offense Lady Rose. Now the platter of carrots - oh yeah - I'll take them for sure. eh, what's up doc??
user Rose Mary Mogan cookinginillinois - Jun 18, 2012
Well it is after 10:00 and I am trying not to laugh out loud as I read your comments. because my husband is in bed and gets up at 4:30 in the AM You are so funny Yellow Rose, It made him happy and that is good enough for me. I don't really care for lamb, butr after that marinated all that time in the wine and orange and lemon Juice, it did not have that wild flavor that it usually has, I tasted a very small piece. Then studded with all of that garlic, it took on a whole new flavor, not like I had been use to. Take care and have a good night. Lady Rose
user Maggie May Schill NakedMaggie - Jun 19, 2012
That is a very beautiful roast! Look perfect!
user Rose Mary Mogan cookinginillinois - Jun 19, 2012
Thank you Maggie for your comments. My husband really did enjoy his special day. I don't particularially care for lamb, but this one seemed much better than some of the others I have made. It did not have as much of a game flavor as it usually does. I tasted a small sliver of it. I think marinating it for the 11 or so hours really help using the white wine, orange and lemon Juice with the other ingredients. He loved it and that was all that mattered.

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