Citrus-Rosemary Leg of Lamb

Citrus-Rosemary Leg of Lamb
Serves 8
5-7 lb. leg of lamb, trimmed and tied
1 ½ cups dry white wine
½ cup Kowalski's Freshly Squeezed Orange Juice (from the Produce Department)
2 tbsp. snipped fresh rosemary
3 cloves garlic, finely chopped
1 tsp. dried thyme
1 ½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns

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