Publix Aprons

Roasted Center-Cut Leg of Lamb

Roasted Center-Cut Leg of Lamb
Total Time:
about 2 hours
Active Time:
15 minutes


2 medium yellow onions, peeled and quartered
1 bone-in, center-cut leg of lamb, (3 1/2–4 lb)
12 cloves garlic, halved
2 teaspoons fresh orange zest
1/2 cup fresh orange juice
2 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
2 tablespoons Dijon mustard


  1. Preheat oven to 350°F. Place onions in roasting pan; place lamb on onions. Pierce lamb with knife; fill holes with garlic.
  2. Place remaining ingredients in blender; blend until smooth. Coat lamb with orange mixture.
  3. Roast lamb 1–1 1/2 hours and until 145°F (for medium rare). Let stand 15 minutes. Slice lamb; arrange on platter topped with onions.

Other Preparation Methods

  • Braise: Preheat oven to 325°F. Trim lamb of excess fat. Preheat oven-safe stockpot on medium-high for 2–3 minutes. Combine 1 tablespoon Mediterranean-spiced sea salt and 3 tablespoons lemon juice; spread over lamb. Place 1 tablespoon olive oil in pot, then add lamb; brown 1–2 minutes on all sides. Add 1 (15.5-oz) can Italian stewed tomatoes and 1 cup chicken stock. Cover and transfer to oven; roast 2 hours. Stir in 1 cup sliced kalamata olives; cook 1 more hour or until lamb is fork tender.

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Nutritional Information

CALORIES (per 1/8 recipe) 280kcal; FAT 14.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 450mg; CARB 6g; FIBER 1.00g; SUGARS 2g; PROTEIN 32g; CALC 2%; VIT A 0%; VIT C 20%; IRON 15%

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