Ingredients
- 1 whole lamb leg (4–5 lbs)
- 5 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 1/4 cup olive oil
- 1/2 cup fresh orange juice (Florida-style)
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp salt
- 1 1/2 tsp black pepper
- 1 cup chicken broth
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Optional: 1 lb baby potatoes + 2 cups carrots
Instructions
Mix minced garlic, chopped rosemary, thyme, olive oil, fresh orange juice, lemon juice, honey, Dijon mustard, salt, and pepper in a bowl, then rub the mixture all over a 4–5 lb lamb leg, making small cuts so the flavors penetrate deeply; let it marinate for at least 4 hours, preferably overnight.
Preheat the oven to 375°F, place the lamb in a roasting pan with 1 cup of chicken broth at the bottom, and optionally surround it with baby potatoes and carrots. Roast for about 20 minutes per pound (a 5 lb leg will take roughly 1 hour and 40 minutes), basting every 30 minutes with the pan juices. Increase the oven temperature to 425°F for the final 10–15 minutes to achieve a golden, caramelized exterior.
Remove the lamb from the oven and let it rest for 10–15 minutes before slicing. For perfect doneness, aim for an internal temperature of 130–135°F for medium-rare or 140–145°F for medium, ensuring a juicy and flavorful roast.
Fresh tip: Finish with a drizzle of pan juices + a little extra fresh citrus. Serve with: grilled corn, fresh tomato salad or a light avocado side.