-orange Roast Lamb

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 (5 lb) boneless leg of lamb
• 5 garlic cloves, halved
• 1 cup orange juice
• 1/2 cup cream
• 1 teaspoon choppd fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon salt
• 4 navel oranges, quartered
• 1 teaspoon cornstarch
• 1 teaspoon chopped fresh parsley

Recipe

• 1 unroll roast and trim fat; re-roll roast; secure at 2" intervals with heavy string.
• 2 make 10 (1/2-inch deep) cuts in the surface of roast.
• 3 stuff garlic halves into slits.
• 4 in a large heavy-duty zip-lock plastic bag, combine the juice and next 6 ingredients.
• 5 add the lamb; seal bag and marinate in the refrigerator for 8-24 hours.
• 6 remove lamb from bag; reserve marinade but discard bay leaf.
• 7 place roast on a broil pan that has been sprayed with cooking spray; insert meat thermometer into thickest part of roast.
• 8 sprinkle roast with 1/2 teaspoon salt.
• 9 bake in a 450° oven for 20 minutes, basting once with 1/4 cup reserved marinade.
• 10 lower oven temperature to 400° (do not remove lamb from oven); add quartered oranges and bake 1 hour or until thermometer reads 145° to 160°.
• 11 let roast stand 10 minutes before slicing.
• 12 mix together the pan drippings, remaining marinade, and cornstarch in a saucepan; bring to a boil and cook 1 minute.
• 13 stir in parsley.
• 14 serve sauce with lamb.