Orange, Garlic & Rosemary Roasted Leg of Lamb
While most of the recipes on this blog are vegetarian or vegan, I do consider myself a part-time carnivore. It has just been some time since I’ve cooked any meat. That all changed last week when I had a hankering for some lamb. I don’t know what brought on this craving but it was strong and I spent a few days dreaming about it and then one night, my roommate asked me if I wanted to cook dinner with her and at the mention of lamb, she was on board.
I’ve never roasted a lamb before — even in all of my years helping my mom cook when I was growing up — so I was really excited to give it a whirl. My roommate and I tossed marinade ideas back and forth and finally we decided on the classic rosemary and garlic combination, but instead of the common use of lemon, I thought orange might be nice. We were hungry so we only let this marinate for thirty minutes, but had we let it site overnight, it may have been even juicier and more tender. Despite our quick-marinade, this lamb emerged from the oven cooked perfectly and with beautiful flavor. The citrus from the orange zest and juice really came through. I think Mom would be proud and I hope to make this for her one of these days. I plan to make this again really soon, this time letting the lamb marinate for much longer. Here’s how to make it…
2 lb leg of lamb
1/2 cup extra virgin olive oil
Juice of 2 oranges
Zest of two oranges
1/2 cup sherry
8 cloves of garlic minced
1 tbs salt
Few pinches of pepper
3 sprigs of fresh rosemary finely chopped
Mash garlic with 1/2 tbs of salt so it forms a paste and rub on inside of lamb. Add orange zest and rosemary to inside of lamb. Roll leg of lamb up and place in large zip lock bag, add olive oil, sherry, orange juice and more salt. Let marinate overnight in refrigerator. When ready to cook, remove meat and let it come to room temperature. Place lamb in roasting pan and pour marinade over it. Sprinkle outside of lamb with a little more salt, pepper and orange zest. Place in the oven at 375 degrees. Roast for 30 minutes, flip and roast for another 30 minutes or until the outside begins to brown a little. Cut into it and check that inside is cooked to your liking. Remove and let sit for 10–15 minutes. Slice and serve.