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Sherry-Orange Roast Lamb

Yield 16 servings (serving size: 3 ounces lamb, 1 orange quarter, and 1 1/2 tablespoons sauce)

Ingredients

  • 1 (5-pound) boned leg of lamb
  • 5 garlic cloves, halved
  • 1 cup orange juice
  • 1/2 cup cream sherry or orange juice
  • 1 teaspoon chopped fresh 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

Nutrition Information

  • calories 200
  • caloriesfromfat 30 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 24.7 g
  • carbohydrate 7.2 g
  • fiber 1.6 g
  • cholesterol 76 mg
  • iron 2 mg
  • sodium 206 mg
  • calcium 27 mg

How to Make It

  1. Unroll roast, and trim fat. Reroll roast; secure at 2-inch intervals with heavy string. Make 10 (1/2-inch-deep) slits in surface of roast; stuff garlic halves into slits.

  2. Combine juice and the next 6 ingredients (juice through bay leaf) in a large zip-top plastic bag. Add the lamb; seal and marinate in refrigerator 8 to 24 hours.

  3. Preheat oven to 450°.

  4. Remove lamb from bag, reserving marinade, and discard bay leaf. Place the roast on a broiler pan, and insert a meat thermometer into thickest portion of roast. Sprinkle the roast with 1/2 teaspoon salt. Bake the roast at 450° for 20 minutes, basting once with 1/4 cup reserved marinade. Reduce oven temperature to 400° (do not remove the lamb from oven); add quartered oranges, and bake 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let the roast stand for 10 minutes before slicing. Combine the pan drippings, the remaining marinade, and cornstarch in a small saucepan; bring to a boil, and cook 1 minute. Stir in parsley. Serve sauce with lamb.