Sherry-Orange Roast Lamb
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 (5 lb) boneless leg of lamb
- 5 garlic cloves, halved
- 1 cup orange juice
- 1⁄2 cup cream sherry
- 1 teaspoon choppd fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon salt
- 4 navel oranges, quartered
- 1 teaspoon cornstarch
- 1 teaspoon chopped fresh parsley
directions
- Unroll roast and trim fat; re-roll roast; secure at 2" intervals with heavy string.
- Make 10 (1/2-inch deep) cuts in the surface of roast.
- Stuff garlic halves into slits.
- In a large heavy-duty zip-lock plastic bag, combine the juice and next 6 ingredients.
- ADd the lamb; seal bag and marinate in the refrigerator for 8-24 hours.
- Remove lamb from bag; reserve marinade but discard bay leaf.
- Place roast on a broil pan that has been sprayed with cooking spray; insert meat thermometer into thickest part of roast.
- Sprinkle roast with 1/2 teaspoon salt.
- Bake in a 450° oven for 20 minutes, basting once with 1/4 cup reserved marinade.
- Lower oven temperature to 400° (do not remove lamb from oven); add quartered oranges and bake 1 hour or until thermometer reads 145° to 160°.
- Let roast stand 10 minutes before slicing.
- Mix together the pan drippings, remaining marinade, and cornstarch in a saucepan; bring to a boil and cook 1 minute.
- Stir in parsley.
- Serve sauce with lamb.
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