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“From Cooking Light. Serving size: 3 oz. lamb, 1 orange quarter, and 1 1/2 T. sauce. Per serving: 200 calories, 6.6 g fat, 24.7 g protein, 7.2 g carb, 1.6 g fiber, 76 mg cholesterol.”
2hrs 15mins

Ingredients Nutrition


  1. Unroll roast and trim fat; re-roll roast; secure at 2" intervals with heavy string.
  2. Make 10 (1/2-inch deep) cuts in the surface of roast.
  3. Stuff garlic halves into slits.
  4. In a large heavy-duty zip-lock plastic bag, combine the juice and next 6 ingredients.
  5. ADd the lamb; seal bag and marinate in the refrigerator for 8-24 hours.
  6. Remove lamb from bag; reserve marinade but discard bay leaf.
  7. Place roast on a broil pan that has been sprayed with cooking spray; insert meat thermometer into thickest part of roast.
  8. Sprinkle roast with 1/2 teaspoon salt.
  9. Bake in a 450° oven for 20 minutes, basting once with 1/4 cup reserved marinade.
  10. Lower oven temperature to 400° (do not remove lamb from oven); add quartered oranges and bake 1 hour or until thermometer reads 145° to 160°.
  11. Let roast stand 10 minutes before slicing.
  12. Mix together the pan drippings, remaining marinade, and cornstarch in a saucepan; bring to a boil and cook 1 minute.
  13. Stir in parsley.
  14. Serve sauce with lamb.

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