Herb and Citrus Roast Leg of Lamb

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

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

Directions:

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.
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.
3. Preheat oven to 425°.
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.

By RecipeOfHealth.com