Citrus Marinated Leg of Lamb
|Serves:||10 TO 12 HEARTY APPETITES|
|1||leg of lamb, boned 6-8 3/4 pounds|
|1/2 c||lemon juice|
|1 c||orange juice|
|2 c||white wine|
Have you considered Holland House
|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|
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.
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.
Now add roast to rack, and place in preheated 450 degree F. oven. Allow to roast in oven for 20 minutes.