Orange Infused Boneless Leg of Lamb
Ingredients
The spice rub
-
1
zest
orange
-
2
tsp
fresh rosemary, finely chopped
-
4
cloves
garlic, crushed
-
1
tsp
Himalayan or unrefined sea salt
-
1
tsp
freshly cracked black pepper
-
2
tbsp
whole grain mustard
-
2
tsp
unpasteurized liquid honey
The lamb
-
1
piece
boneless leg of lamb (approximately 2.75 kg)
-
1
juice and peel
orange
Instructions
- Grate the zest from the orange and set it aside.
- Mix the orange zest, rosemary, garlic, salt, pepper, mustard, and honey in a bowl.
- Unroll the lamb roast and trim excess fat.
- Spread three quarters of the spice rub over the meat, roll it back up, and tie with butcher's twine.
- Rub the remaining spice mixture over the roast and place it in a baking dish.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325°F.
- Cut the orange in half and squeeze the juice into the roasting pan, placing the empty shells under the roast.
- Roast for about 20 minutes per pound or until the desired doneness is reached, using a thermometer to check the internal temperature.
- Tent the roast with aluminum foil and let it rest for 20-25 minutes before carving and serving.
Nutrition Facts (estimated)
Servings
12
Calories
192
Total fat
7g
Total carbohydrates
2g
Total protein
30g
Sodium
312mg
Cholesterol
92mg
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