Roasted Leg of Lamb with Mint and Orange GremolataRoasted Leg of Lamb with Mint and Orange Gremolata
Roasted Leg of Lamb with Mint and Orange Gremolata
Roasted Leg of Lamb with Mint and Orange Gremolata
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Recipe - Rochester
Roasted Leg of Lamb with Mint and Orange Gremolata recipe
Roasted Leg of Lamb with Mint and Orange Gremolata
Prep Time30 Minutes
Servings12
Cook Time100 Minutes
Ingredients
1 (7–8 lb) semi-boneless leg of lamb
1 tablespoon salt
2 teaspoon pepper
1/4 cup Worcestershire sauce
1/4 cup orange juice
2 tablespoons melted butter
1/2 cup mint, chopped
2 tablespoons orange zest
6 garlic cloves, minced
1/2 teaspoon sugar
2 tablespoons olive oil
Directions
  1. Leave lamb at room temperature, covered, for 1 hour. Heat oven to 350°F. Rub lamb with salt and pepper. Coat 6-quart Dutch oven with cooking spray. Heat over medium-high. Add lamb and sear 6–8 minutes, turning often, until browned on all sides.
  2. Remove from heat. Position lamb fat side up. Pour Worcestershire sauce, orange juice, and butter over lamb. Roast between 1 hour 30 minutes and 2 hours 15 minutes, basting occasionally with pan drippings, until 135°F in center.
  3. Meanwhile, make the gremolata: Combine mint, orange zest, garlic, and sugar in small bowl. Stir in olive oil. Refrigerate.
  4. 'Transfer lamb to large cutting board; cover with foil and let stand 15–20 minutes, until at least 145°F in center before carving.
  5. While lamb rests, defat the drippings: Pour drippings into a glass or metal bowl and place in the freezer for 15 minutes. Carefully remove the fat from the top and reheat remaining drippings. Carve lamb and serve with gremolata and drippings.
30 minutes
Prep Time
100 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 (7–8 lb) semi-boneless leg of lamb
1 tablespoon salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
2 teaspoon pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1/4 cup Worcestershire sauce
Essential Everyday Sauce, Worcestershire
Essential Everyday Sauce, Worcestershire, 10 Ounce
$2.89$0.29/oz
1/4 cup orange juice
Simply  Orange Juice With Calcium
Simply Orange Juice With Calcium, 52 Fluid ounce
$4.49$0.09/fl oz
2 tablespoons melted butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
1/2 cup mint, chopped
2 tablespoons orange zest
Produce Navel Orange
Produce Navel Orange, 0.5 Pound
$1.00 avg/ea was $1.25 avg/ea$1.99/lb
6 garlic cloves, minced
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1/2 teaspoon sugar
Essential Everyday Sugar, Granulated, Pure
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
2 tablespoons olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz

Directions

  1. Leave lamb at room temperature, covered, for 1 hour. Heat oven to 350°F. Rub lamb with salt and pepper. Coat 6-quart Dutch oven with cooking spray. Heat over medium-high. Add lamb and sear 6–8 minutes, turning often, until browned on all sides.
  2. Remove from heat. Position lamb fat side up. Pour Worcestershire sauce, orange juice, and butter over lamb. Roast between 1 hour 30 minutes and 2 hours 15 minutes, basting occasionally with pan drippings, until 135°F in center.
  3. Meanwhile, make the gremolata: Combine mint, orange zest, garlic, and sugar in small bowl. Stir in olive oil. Refrigerate.
  4. 'Transfer lamb to large cutting board; cover with foil and let stand 15–20 minutes, until at least 145°F in center before carving.
  5. While lamb rests, defat the drippings: Pour drippings into a glass or metal bowl and place in the freezer for 15 minutes. Carefully remove the fat from the top and reheat remaining drippings. Carve lamb and serve with gremolata and drippings.