Citrus-Infused Roast Lamb with Orange and Lemon

A Citrus-Infused Lamb Delight

Cooking Time Approximately 1 hour 45 minutes (plus resting time)

Ingredients

• 2 teaspoons chopped thyme
• Zest and juice from 1 orange
• Zest and juice from 1 lemon
• One 5-pound butterflied leg of lamb
• Salt and freshly ground black pepper to taste
• Extra virgin olive oil for rubbing
• 1/4 cup dry white wine

Important Tips

For best results, consider preparing the seasoned lamb a day ahead. Store it in the refrigerator and allow it to reach room temperature before roasting to enhance flavor and tenderness.

Preparation Steps

Start by preheating your oven to 350°F. In a small mixing bowl, blend the chopped thyme with the finely grated zest of both the orange and lemon. In another bowl, squeeze out the juices from the same fruits; set those aside.

Lay the butterflied leg of lamb on a flat surface with the fat side facing down. Drizzle 1/4 cup of the citrus juice over the meat and generously season with salt and pepper. Then, evenly distribute two-thirds of the zest mixture on top. Carefully roll the lamb up tightly and secure it every three inches with kitchen twine. Rub the outside of the lamb with olive oil along with the remaining zest mixture, finishing with another seasoning of salt and pepper.

Place the lamb in a medium-sized roasting pan. Pour in the white wine along with 1/4 cup of water, then roast the lamb for 30 minutes. After that, raise the oven temperature to 400°F. Drizzle 2 tablespoons of the citrus juice over the lamb, add another 1/4 cup of water to the pan, and continue roasting in the upper part of the oven for 45 minutes. Finally, pour the remaining citrus juice over the meat and roast for an additional 20 minutes or until an instant-read thermometer shows a temperature of 145°F in the thickest part of the lamb.

Once done, transfer the lamb to a cutting board and let it rest for about 15 minutes. Meanwhile, pour the juices from the pan into a small saucepan and heat until they simmer. Off the heat, whisk in the butter a tablespoon at a time, then season with salt and pepper to taste.

Remove the twine from the lamb and cut it into hearty slices. Serve the succulent lamb paired with the rich sauce.