Herb and Citrus Roast Leg of Lamb

Name: Herb and Citrus Roast Leg of Lamb
Yield: Serves 16 (serving size: about 3 ounces)
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

3 Ratings
2 Reviews

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.

By David Bonom

Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:

Serves 16 (serving size: about 3 ounces)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

241 calories; fat 9.4g; saturated fat 3g; mono fat 4.3g; poly fat 0.9g; protein 35.2g; carbohydrates 1.8g; fiber 0.2g; cholesterol 109mg; iron 3.3mg; sodium 255mg; calcium 20mg.

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EleanorCook

03/22/2015

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

02/29/2012

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.

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