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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sherry/Orange Roast Lamb

Source: dLife

Orange marinated lamb with an orange glaze.

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 23.6 Fat, 0.1 Vegetables, 0.4 Fruits, 4.2 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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Servings

Ingredients

5.0
5 lb Lamb, leg, whole, raw, choice, 1/8" trim 5.0
5 each medium garlic cloves 1.0
1 cup orange juice 0.5
0 1/2 cup orange juice 1.0
1 tsp ground rosemary 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 6.0
6 each medium garlic cloves 1.0
1 each bay leaves 0.5
0 1/2 tsp salt 4.0
4 each Oranges, navels, fresh, 2 7/8" 1.0
1 tsp cornstarch 1.0
1 tsp chopped parsley

Directions

Unroll roast, and cut off fat. Reroll roast, tie at 2 inch intervals with butchers twine.
Cut 10 (1/2 inch deep) pockets in surface of roast; place garlic halves into pockets.
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.
Preheat oven to 450 degrees.
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.
Roast lamb for 20 minutes, brushing with 1/4 cup saved liquid.
Lower temperature to 400 degrees and arrange oranges around pan.
Roast 1 hour or until a meat thermometer reads at least 145 degrees. Let lamb rest 10 minutes before cutting.
In a pot, add pan drippings, saved liquid, and cornstarch and let boil 1 minute. Mix in parsley and spoon overtop of lamb slices.