Prep 20 mins
Cook 31 hrs
A delicious way to serve lamb from the Irish Heritage Cookbook. Very easy to make. The orange is a nice compliment to the lamb. Even my non-lamb loving husband likes it. Posted for ZWT3. I am thinking this would go nicely with pork also.
- 3 tablespoons follain orange whiskey marmalade (or orange marmalade mixed with 1 teaspoon Irish whiskey)
- 2 tablespoons grated orange zest
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1⁄2 cup orange juice
- 3 tablespoons minced fresh chives
- salt & freshly ground black pepper
- 1 (5 -7 lb) leg of lamb, 5 to 7 pounds
- In a saucepan, combine the marmalade, orange zest, garlic, olive oil, orange juice, chives, salt, and pepper.
- Cook over low heat until the marmalade melts and the sauce is smooth, 5 to 8 minutes.
- Place the lamb in a shallow dish and pour the marinade over, reserving 1/4 cup for basting.
- Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours. Turn the lamb 2 to 3 times during marinating to coat evenly.
- Remove the lamb from the refrigerator and let sit at room temperature for 4 hours.
- Preheat the oven to 325°F.
- Remove the lamb from the marinade and pat dry.
- Place the lamb in a shallow baking pan and roast until a thermometer inserted into the thickest part of the lamb registers 170°F (medium rare), 175°F (medium), or 180°F (well done), 2-1/2 to 3 hours, basting 2 or 3 times with the reserved marinade.
- Transfer the lamb to a serving platter and let rest for 15 minutes before carving.
- Cooking time includes marinating and resting times.