Herb and Citrus Roast Leg of Lamb

Herb and Citrus Roast Leg of Lamb Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

Yield:

Serves 16 (serving size: about 3 ounces)

Recipe from

Nutritional Information

Calories 241
Fat 9.4 g
Satfat 3 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 35.2 g
Carbohydrate 1.8 g
Fiber 0.2 g
Cholesterol 109 mg
Iron 3.3 mg
Sodium 255 mg
Calcium 20 mg

Ingredients

3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh shallots
2 tablespoons chopped fresh oregano
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon ground cumin
2 tablespoons minced fresh garlic (about 6 medium cloves)
1 (6-pound) bone-in leg of lamb, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cooking spray

Preparation

1. Combine the first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

2. Remove lamb from the refrigerator. Sprinkle lamb with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan. Let lamb stand for 1 hour at room temperature.

3. Preheat oven to 425°.

4. Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135° or until desired degree of doneness. Let stand for 20 minutes; slice.

Note:

David Bonom,

December 2011
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