Citrus-Rosemary Leg of Lamb
Ingredients
5-7 lb.
leg of lamb, trimmed and tied
1 ½ cups
dry white wine
½ cup
Kowalski's Signature Freshly Squeezed Orange Juice (from the Produce Department)
2 tbsp.
snipped fresh rosemary
3 cloves
garlic, finely chopped
1 tsp.
dried thyme
1 ½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Place lamb in a large plastic zipper-closure bag; set aside.
- In a small mixing bowl, combine remaining ingredients; pour over lamb. Marinate lamb in the refrigerator for up to 24 hrs., turning occasionally.
- Preheat oven to 425°.
- Remove lamb from marinade; place on a rack set in a shallow roasting pan.
- Roast lamb in preheated oven, uncovered, for 20 min., brushing occasionally with marinade.
- Reduce oven temperature to 350°; continue roasting for 1 hr. more, basting with marinade every 15 min. until lamb reaches an internal temperature of 130-135°.
- Remove lamb from oven and tent loosely with foil; let rest for 15-20 min. or until internal temperature reaches 145°.
