Citrus-Rosemary Leg of Lamb

Serves 8
  • 5-7 lb. leg of lamb
  • 1 1/2 cups dry white wine
  • 1/2 cup fresh squeezed orange juice
  • 2 tbsp. snipped fresh rosemary
  • 3 cloves finely chopped garlic
  • 1 tsp. dried thyme
  • 1 1/2 tsp. kosher salt
  • 1/4 tsp. coarse ground black pepper

Place lamb in large plastic zipper-storage bag. In a small bowl, mix remaining ingredients; pour over lamb. Refrigerate up to 24 hrs., turning lamb occasionally. Remove lamb from marinade; place on rack in shallow roasting pan. Roast lamb, uncovered, in a preheated 425° oven 20 min., brushing occasionally with marinade. Reduce oven temperature to 350° and continue roasting 1 hr. longer, basting with marinade until lamb reaches an internal temperature of 130-135° on a meat thermometer. Cover with foil and let stand 15-20 min. or until thermometer reaches 145°.