Leg of Lamb with Orange Juice Marinade

    9 hours 40 minutes

    The marinade may sound a little unusual, but it sure makes a change from the standard rosemary and garlic. Try it!

    15 people made this

    Serves: 10 

    • 1/2 cup (120ml) orange juice
    • 1 cup (250ml) white wine
    • 1/4 cup olive oil
    • 3 cloves garlic, minced
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh rosemary
    • ground black pepper to taste
    • 1 (3 kg) bone-in leg of lamb, trimmed
    • 1 teaspoon salt and black pepper

    Preparation:10min  ›  Cook:1hour30min  ›  Extra time:8hours marinating  ›  Ready in:9hours40min 

    1. Place orange juice, white wine, olive oil, garlic, fresh thyme and 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.
    2. Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat.
    3. Preheat an oven to 220 degrees C. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating.
    4. Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 150 degrees C. Roast to desired degree of doneness, about 90 minutes for medium. Remove from oven, cover loosely with foil and allow to rest for 10 to 15 minutes.

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    Reviews in English (11)


    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 USA and 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 USA and 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 USA and Canada)