1 leg of lamb (about 4 lbs)
2 pounds baby red skin potatoes
1 orange
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
2 sprigs rosemary
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste.

Prepare a marinade from the orange juice of 1 orange, honey, chopped rosemary, garlic, thyme, oregano and freshly ground black pepper. Rub the lamb leg with the marinade and close it in a zipper bag. Let it stay in a refrigerator for about 5-6 hours. Put the marinated lamb leg in a roasting pan, surround it with the baby red skin potatoes, season with salt and dot with the butter. Cover with tin foil and cook at medium-high for about an hour to hour and a half, or until a meat thermometer reads 165

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