Sherry-Orange Roast Lamb

• 1 (5-pound) boned leg of lamb
• 5 garlic cloves, halved
• 1 cup orange juice
• 1/2 cup cream sherry or orange juice
• 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon salt
• 4 navel oranges, quartered
• 1 teaspoon cornstarch
• 1 teaspoon chopped fresh parsley

1. Unroll roast, and trim fat. Reroll roast; secure at 2-inch intervals with heavy string. Make 10 (1/2-inch-deep) slits in surface of roast; stuff garlic halves into slits.
2. Combine juice and the next 6 ingredients (juice through bay leaf) in a large zip-top plastic bag. Add the lamb; seal and marinate in refrigerator 8 to 24 hours.
3. Preheat oven to 450u0b0.
4. Remove lamb from bag, reserving marinade, and discard bay leaf. Place the roast on a broiler pan, and insert a meat thermometer into thickest portion of roast. Sprinkle the roast with 1/2 teaspoon salt. Bake the roast at 450u0b0 for 20 minutes, basting once with 1/4 cup reserved marinade. Reduce oven temperature to 400u0b0 (do not remove the lamb from oven); add quartered oranges, and bake 1 hour or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let the roast stand for 10 minutes before slicing. Combine the pan drippings, the remaining marinade, and cornstarch in a small saucepan; bring to a boil, and cook 1 minute. Stir in parsley. Serve sauce with lamb.

lamb, garlic, orange juice, cream sherry, rosemary, salt, black pepper, garlic, bay leaf, salt, oranges, cornstarch, parsley

Taken from www.myrecipes.com/recipe/sherry-orange-roast-lamb (may not work)