Roasted Leg of Lamb with Mint and Orange Gremolata
Recipe - Coon Rapids Wine & Spirits
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
- 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.
- 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.
- Meanwhile, make the gremolata: Combine mint, orange zest, garlic, and sugar in small bowl. Stir in olive oil. Refrigerate.
- 'Transfer lamb to large cutting board; cover with foil and let stand 15–20 minutes, until at least 145°F in center before carving.
- 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
Directions
- 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.
- 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.
- Meanwhile, make the gremolata: Combine mint, orange zest, garlic, and sugar in small bowl. Stir in olive oil. Refrigerate.
- 'Transfer lamb to large cutting board; cover with foil and let stand 15–20 minutes, until at least 145°F in center before carving.
- 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.