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Herb and Citrus Roast Leg of Lamb

Photo: Johnny Autry; Styling: Leigh Ann Ross

Yield Serves 16 (serving size: about 3 ounces)
Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

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

Nutrition 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

How to Make It

  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.