Rose Mary Mogan Recipe

Citrus Marinated Leg of Lamb

By Rose Mary Mogan cookinginillinois

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Rose Mary's Story

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.


leg of lamb, boned 6-8 3/4 pounds
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
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

Directions Step-By-Step

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.
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.
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.
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.
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.
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.
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American
Other Tag: Healthy

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Rose Mary Mogan cookinginillinois
Jun 27, 2013
Catherine, I am so sorry but, Lady Rose's Southern Style Moussaka No I do not have a tried and true recipe for Lamb chops, but I am sure I can search some of my cookbooks and probably come up with one if you like. I bet there are even some here on the site. I ended up making this dish with the left over leg of lamb, and I did like that.

One year I was going to buy a couple of racks of lamb to make for my husband, but soon realized that I would only get a fraction in weight for the same price that I paid for a whole leg, so I went with this leg of Lamb. My husband would probably eat the whole rack any way, or more, smile My husband was still happy,, but personally I do not care for lamb, but I make it for him, I am allergic to fish, that is why you only see a few fish recipes that I have posted. But I do wear gloves and make the fish occasionally for my husband.
Catherine Cantrell peepie22
Jun 27, 2013
Hey Rose Mary, Do you have any recipes for lamb chops? This is my husbands all time favorite meat as well! Would love to surprise him, as I have NEVER cooked lamb in my life. :)
Rose Mary Mogan cookinginillinois
Jun 22, 2012
Thank you Vanessa for sharing this recipe with other groups. Your kindness is greatly appreciated.
Rose Mary Mogan cookinginillinois
Jun 20, 2012
Phyllis I laughed so loud the dog started barking. You are so funny. When I saw that plate, I just laughed till I cried. YOU are so hilarious. Just what I needed so early in the morning. MAMA'S SOUTHERN MEAT LOAF Dean's Regular & Individual Meat Loaves There you go Yellow Rose, I added the links to 2 of my meat loaf recipes, I will need to post the one you made yesterday. It really looks good. You are a fantastic cook. But you have very little confidence in your abilities. Great Job. I am still laughing about that plate with the whole pods of Okra on it. You remind me of my little brother, he is a prankster like that. Have a blessed day.

Thanks for making me laugh. If laughter keeps you young and living longer, I should make it to a hundred as long as I have you around. I LOVE YOU YELLOW ROSE, YOU REALLY ARE A GREAT FRIEND. love & hugs, have a wonderfully Blessed day. Lady Rose