Delicious, tender and juicy boneless leg of lamb infused with a fragrant, sweet and spicy orange rosemary and garlic rub.
Course Main Course
Prep Time 10minutes
Cook Time 2hours
Resting / Marinating time 2hours30minutes
Author Sonia! The Healthy Foodie
The zest of 1 orange
2tspfresh rosemaryfinely chopped
1tspHimalayan or unrefined sea salt
1tspfreshly cracked black pepper
2tbspwhole grain mustard
2tspunpasteurized liquid honey
A boneless leg of lambmine was 2.75 kg
the juice and peel of the orange you previously zested
Finely grate the zest from the orange. Keep the orange whole and hang on to it; you’re going to be using it later. Place orange zest, rosemary, garlic, salt, pepper, mustard and honey in a small mixing bowl and stir until evenly combined; set aside.
Unroll the lamb roast and lay it flat on a cutting board. Trim off all large pieces of fat, if any. With your hands, spread about three quarters of the spice rub all over the piece of meat. Roll the lamb back up and tie it up with butcher’s twine. Rub the rest of the spice mixture all over the roast and place it in a shallow baking dish. Cover tightly with plastic wrap and place in the refrigerator to rest at least 2 hours or better yet, overnight.
Preheat oven to 325°F.
Cut the orange in half and squeeze the juice at the bottom of the roasting pan. Place the empty orange shells right under the roast. This will allow air to circulate all around your roast and will also infuse it with some beautiful orange flavour into your meat.
Roast in the oven for about 20 minutes per pound or until desired doneness is achieved: A thermometer inserted in the thickest part of the roast will read 130°F (rare) 145°F (medium-rare) 160°F (medium) and 170°F (well done). Mine cooked for 2 hours – for an internal temperature of 130°F
Lightly tent your roast with aluminum foil and let it rest for 20-25 minutes; Transfer the meat to a cutting board, remove the twine, carve, and serve.