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Orange marmalade-glazed roasted leg of
lamb.
Easter Leg of Lamb
- 2 garlic cloves, finely minced
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon freshly ground pepper
- 1 (5 to 6-pound) leg of lamb
- 1 (18-ounce) jar orange marmalade
- Combine the garlic, paprika, salt, rosemary
and pepper in a small bowl; mix well and set aside.
- Trim fat from lamb. make 12 deep slits
on outside of lamb; rub spice mixture into slits and over entire
surface of lamb. Place on a rack in a roasting pan. Insert meat
thermometer, making sure it does not touch fat or bone.
- Bake, uncovered, in a preheated oven at
350°F (175°C) for 45 minutes; baste with orange marmalade.
- Bake an additional 1 hour and 14 minutes
or until meat thermometer registers 160°F (70°C), basting
frequently with orange marmalade.
- Let stand 15 minutes before serving.
Makes 8 servings.
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