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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Lamb Recipe

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This recipe for Roasted Lamb is from The Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Leg of Lamb
1 cup white cooking wine
2 cloves garlic, minced
juice from 2 oranges (or 1/2 cup orange juice)
1 tbsp. freshly chopped rosemary
pepper and sea salt to taste
olive oil (about 2 tbsp.)

Optional: Mint chutney for dipping/garnish
Directions:
Directions:
To make marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag and let it sit overnight.
Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 F. Roast the lamb until it reaches an internal temperature of about 135 F, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.

 

 

 

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