Lamb Follain

1. 1

   In a saucepan, combine the marmalade, orange zest, garlic, olive oil, orange juice, chives, salt, and pepper.

2. 2

   Cook over low heat until the marmalade melts and the sauce is smooth, 5 to 8 minutes.

3. 3

   Place the lamb in a shallow dish and pour the marinade over, reserving 1/4 cup for basting.

4. 4

   Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours.

5. 5

   Turn the lamb 2 to 3 times during marinating to coat evenly.

6. 6

   Remove the lamb from the refrigerator and let sit at room temperature for 4 hours.

7. 7

   Preheat the oven to 325F.

8. 8

   Remove the lamb from the marinade and pat dry.

9. 9

   Place the lamb in a shallow baking pan and roast until a thermometer inserted into the thickest part of the lamb registers 170F (medium rare), 175F (medium), or 180F (well done), 2-1/2 to 3 hours, basting 2 or 3 times with the reserved marinade.

10. 10

    Transfer the lamb to a serving platter and let rest for 15 minutes before carving.

11. 11

    Cooking time includes marinating and resting times.

* Per serving · 4 servings · Values may vary.

No additional tips available.