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Sherry/Orange Roast Lamb
Source: dLife

Orange marinated lamb with an orange glaze.

Prep Time: 9 hours
Cook Time: 80 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 375.3
Total Carbs 7.7 g
Dietary Fiber 0.9 g
Sugars 5.1 g
Total Fat 23.6 g
Saturated Fat 10.0 g
Unsaturated Fat 1.9 g
Potassium 0.0 mg
Protein 30.3 g
Sodium 260.8 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 lb  Lamb, leg, whole, raw, choice, 1/8" trim
5 each  medium garlic cloves
1 cup  orange juice
0 1/2 cup  orange juice
1 tsp  ground rosemary
0 1/2 tsp  salt
0 1/2 tsp  black pepper
6 each  medium garlic cloves
1 each  bay leaves
0 1/2 tsp  salt
4 each  Oranges, navels, fresh, 2 7/8"
1 tsp  cornstarch
1 tsp  chopped parsley
  1. Unroll roast, and cut off fat. Reroll roast, tie at 2 inch intervals with butchers twine.
  2. Cut 10 (1/2 inch deep) pockets in surface of roast; place garlic halves into pockets.
  3. Whisk together orange juice, sherry, rosemary, salt, pepper, garlic, and bay leaf. Add to a resealable plastic bag along with lamb. Chill 8 to 24 hours.
  4. Preheat oven to 450 degrees.
  5. Take lamb out of the bag, disposing of bay leaf, but saving the liquid. Lay lamb in a baking sheet and season with 1/2 teaspoon salt.
  6. Roast lamb for 20 minutes, brushing with 1/4 cup saved liquid.
  7. Lower temperature to 400 degrees and arrange oranges around pan.
  8. Roast 1 hour or until a meat thermometer reads at least 145 degrees. Let lamb rest 10 minutes before cutting.
  9. In a pot, add pan drippings, saved liquid, and cornstarch and let boil 1 minute. Mix in parsley and spoon overtop of lamb slices.

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