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.
I served this on Mother's Day with cheesy vegetables and mashed potatoes. I did alter the cooking and marinating method. I didn't have a bag to marinade the leg in so I did it in a shallow glass baking dish and halfway through the night flipped it over. I used dry herbs instead of fresh. I followed the recipe but cooked it in the same pan (I washed it). I had a smaller leg but it still required the same amount of time to cook, maybe because my oven is an old one provided in my apartment or because the leg was very meaty. The wine flavours was prominent, but I didn't taste the orange juice at all. I used the concentrate which I watered down as I normally would when making it; next time I'll use the concentrate as is without diluting it. It wasn't as tender as I'm used to, but I blame that on my inexperience with cooking lamb and my dinky oven. Overall, the lamb turned out pretty well and I plan on trying this recipe out until I get it right. Thanks for submitting this, as it was a nice change to the usual rosemary, garlic and red wine version! - 12 May 2009 (Review from Allrecipes US | Canada)
I recently used this recipe and it came out wonderful! My variation was after marinating 24-hours I put the lamb with the marinate in my crock pot, added red potatoes & fresh brussel sprouts and cooked on high for 6-hours. Came out wonderful! - 06 Dec 2010 (Review from Allrecipes US | Canada)
I'd never cooked lamb before I tried this last Christmas. I served it with a rich rice risotto and cranberry green beans, and got rave reviews from the whole family, even my complaint-happy grandmother. - 24 Aug 2010 (Review from Allrecipes US | Canada)