About this recipe:The marinade creates the most intense and flavourful lamb you will ever eat. The marinade sounds a bit different and odd, but take a chance on it. You'll experience a succulent, tender lamb in a way you never thought possible.
125ml orange juice
250ml white wine
60ml olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
ground black pepper to taste
1 (3kg) bone-in leg of lamb, trimmed
salt and black pepper
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Method Prep:10min › Cook:1hr30min › Extra time:8hr40min › Ready in:10hr20min
Place orange juice, white wine, olive oil, garlic, thyme, rosemary and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with kitchen roll. Generously salt and pepper both sides of the meat.
Preheat the oven to 220 C / Gas mark 7. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting tin to catch the dripping. Place the empty roasting tin in the oven while the oven is preheating.
Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting tin underneath meat to catch the dripping. Roast for 30 minutes, and then reduce heat to 150 C / Gas mark 2. Roast until an instant-read thermometer inserted into the centre reads between 54 to 57 degrees C, about 10 to 12 minutes per 500g. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!