- 250 ml orange juice
- 250 ml dry white wine
- 3 garlic cloves, crushed
- 2 red chillis, roughly chopped
- 60 ml olive oil
- 2 T fresh thyme
- 2 T chopped fresh rosemary
- 1 T sea salt
- 2 t freshly ground black pepper
- 2 - 3 kg leg of lamb, bone in
Combine orange juice, white wine, garlic and chillies in a saucepan and bring to a boil to concentrate the flavours. Cool.
Combine the olive oil, thyme, rosemary, salt and pepper to make a wet rub. Coat the entire leg by rubbing the mixture into the lamb.
Place the coated meat in a big plastic bag. Add the orange juice and wine mixture. Squeeze out excess air and marinate in the refrigerator for at least 4 hours or overnight.
Remove the lamb from the refrigerator at least 30 minutes prior to roasting. Preheat the oven to 220°C and position the oven rack in the centre. At the bottom of the oven, place a roasting tray filled halfway with stock (or water).
Remove the meat from the bag and pat dry. Arrange the meat directly on the middle rack with the fattiest side up to allow the fat to melt into the meat.
Roast for 10 minutes at 220°C, then reduce the heat to 180°C. Roast for 30 minutes, basting regularly with the marinade (reserve 125 ml of liquid to glaze).
After 30 minutes, cover loosely with foil and roast for another 30 minutes for rare, 1 hour for medium and 1½ hours for well done.
Remove from the oven and allow to rest, loosely covered with foil, for 5-10 minutes.
While resting, place the remaining 125 ml of marinade in a saucepan and reduce by half. Brush it over the rested lamb before carving.
Serve with oven-roasted vegetables.
Cook's note: Click here for Chef Monche's tips for cooking the perfect leg of lamb