Carol's Roast Leg of Lamb

By cmcrobb

Requires a raised roasting wrack.
Start the night before or at least 8 hours before roasting.
For a 6pm dinner start preparation for roasting at 4pm

Ingredients

• 1 kg bone in leg of lamb (Organic Box)
• 1/2 cup orange juice (fresh or not from concentrate)
• 2 cups white wine
• 1/4 cup olive oil
• 3 cloves of garlic
• 2 tablespoons fresh thyme
• 4 tablespoons fresh rosemary or more
• ground black pepper to taste

Preparation

Step 1

*The night before or at least 8 hours before roasting.
Place orange juice, white wine, olive oil, garlic cloves (whole), fresh thyme, rosemary (leaves only) and the ground pepper into the "Magic Bullet" grind until well pureed. Place the lamb and puree into a Food Saver bag and seal the bag, place in the refrigerator until 30 minutes before roasting.

*Remove the lamb 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat. Allow to come to room temperature.

*Preheat the oven to 425 degrees F.

*Arrange the meat with the fattiest side up on the raised roasting wrack. Roast for 30 minutes.

*Reduce temperature to 300 degrees F, roast until thermometer reads 130 to 135. About 30 minutes (for a 1 kg roast)

*Remove from oven, cover with foil and allow to sit for 30 minutes.