-
1
Preheat the oven to 350.
-
2
In a small bowl, combine the thyme with the orange and lemon zest.
-
3
In another small bowl, combine the orange and lemon juices.
-
4
Set the lamb on a work surface, fat side down.
-
5
Sprinkle 1/4 cup of the citrus juice over the lamb, season with salt and pepper and sprinkle with two-thirds of the zest mixture.
-
6
Roll up the lamb and tie it at 3-inch intervals with kitchen twine.
-
7
Rub the lamb with olive oil and the remaining zest mixture and season with salt and pepper.
-
8
Set the lamb in a medium roasting pan.
-
9
Pour in the wine and 1/4 cup of water and roast for 30 minutes.
-
10
Increase the oven temperature to 400.
-
11
Pour 2 tablespoons of the citrus juice over the lamb.
-
12
Add 1/4 cup of water to the pan and roast the lamb in the upper third of the oven for 45 minutes.
-
13
Pour the remaining citrus juice over the lamb and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145.
-
14
Transfer the lamb to a carving board and let rest for 15 minutes.
-
15
Scrape the pan juices into a small saucepan and bring to a simmer.
-
16
Remove from the heat and whisk in the butter, 1 tablespoon at a time.
-
17
Season the sauce with salt and pepper.
-
18
Remove the twine from the lamb and carve the meat into thick slices.
-
19
Serve the lamb with the sauce.
