Sherry-Orange Roast Lamb Recipe

Name: Sherry-Orange Roast Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 450u00b0.
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 450u00b0 for 20 minutes, basting once with 1/4 cup reserved marinade. Reduce oven temperature to 400u00b0 (do not remove the lamb from oven); add quartered oranges, and bake 1 hour or until thermometer registers 145u00b0 (medium-rare) to 160u00b0 (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.

580

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (5-pound) boned leg of lamb, 5 garlic cloves, halved, 1 cup orange juice, 1/2 cup cream sherry or orange juice, and more.

Yes, Sherry-Orange Roast Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherry-Orange Roast Lamb

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