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Roasted Center-Cut Leg of Lamb
Recipes
Roasted Center-Cut Leg of Lamb
8 servings
about 2 hours total (Active 15 minutes)

Ingredients

  • 2 medium yellow onions, peeled and quartered
  • 1 bone-in, center-cut leg of lamb, (3 ½–4 lb)
  • 12 cloves garlic, halved
  • 2 teaspoons fresh orange zest
  • ½ cup fresh orange juice
  • 2 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 2 tablespoons Dijon mustard

Steps

    1. Preheat oven to 350°F. Place onions in roasting pan; place lamb on onions. Pierce lamb with knife; fill holes with garlic.
    2. Place remaining ingredients in blender; blend until smooth. Coat lamb with orange mixture.
    3. Roast lamb 1–1 ½ hours and until 145°F (for medium rare). Let stand 15 minutes. Slice lamb; arrange on platter topped with onions.
Other Preparation Methods
    • Braise: Preheat oven to 325°F. Trim lamb of excess fat. Preheat oven-safe stockpot on medium-high for 2–3 minutes. Combine 1 tablespoon Mediterranean-spiced sea salt and 3 tablespoons lemon juice; spread over lamb. Place 1 tablespoon olive oil in pot, then add lamb; brown 1–2 minutes on all sides. Add 1 (15.5-oz) can Italian stewed tomatoes and 1 cup chicken stock. Cover and transfer to oven; roast 2 hours. Stir in 1 cup sliced kalamata olives; cook 1 more hour or until lamb is fork tender.

Amount per ⅛ recipe serving: Calories 280, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 105mg, Sodium 450mg, Total Carb 6g, Fiber 1g, Sugars 2g, Protein 32g, Calc 2%, Vitamin A 0%, Vitamin C 20%, Iron 15%