A bone-in leg of lamb roast is marinated in a lightly sweet marinade with ginger, soy sauce, orange peel, and sesame oil for 24 hours. While this recipe takes advance planning, the hands-on prep is minimal and the roasting itself requires little attention. This recipe is best enjoyed over warm rice or rice pilaf.
Bone-In Leg of Lamb Roasted in Asian-Spiced Marinade
1 tbsp olive oil
1 tbsp sesame oil
1/3 cup rice wine vinegar
2 tbsps soy sauce
2 tbsp brown sugar, packed
1/4 tsp ground ginger
1 tsp grated orange peel
1 clove garlic, finely chopped
2.5-lb. bone-in leg of lamb roast
In a 9-x-13-inch baking dish, combine all of the ingredients except lamb to make the Asian-spiced marinade. Coat lamb with marinade. Cover and refrigerator for 24 hours, turning lamb occasionally.
Place on rack in roasting pan. Roast at 325 degrees F for about 1-1/4 hours or to desired degree of doneness: 145 degrees F for medium-rare; 160 degrees F for medium; or 170 degrees F for well.
Tent with foil and let stand for 10 minutes. The internal temperature will rise approximately 10 degrees while the meat rests. Slice and serve over rice or rice pilaf.
Recipe adapted from the American Lamb Board.
