Photo: Johnny Autry; Styling: Leigh Ann Ross
Yield
Serves 16 (serving size: about 3 ounces)

It may be an intimidating protein, but if you need to feed a crowd, lamb's the way to go. Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 425°.

Step 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.

Ratings & Reviews

ECook

culinaryclique
March 22, 2015
I don't splurge on this cut of lamb very often but this recipe was excellent and easy to execute.  I would use this preparation again. 

culinaryclique's Review

joanrwoolsey
February 29, 2012
Well my family is not big on lamb so I made this with pork tenderloin and it was incredible. I NEVER shy away from a recipe if it calls for a meat or ingredient that I don't like. This would be delicious on a lean cut of beef roast.

JanandBob's Review

JanandBob
December 25, 2013
N/A