Marinated Lamb Roast Recipe

Marinated Lamb Roast picture


Preparation Time15 MinCooking Time1 Hr 50 Min
Ready In2 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientInterest Group


 Leg lamb4 Pound, boned, rolled and tied
 Olive oil1⁄2 Cup (8 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), minced
 Salt1 Teaspoon (Or To Taste)
 Pepper1⁄4 Teaspoon (Or To Taste)
 Dried rosemary leaves1⁄4 Teaspoon
 Dried thyme leaves1⁄4 Teaspoon
 Dried oregano leaves1⁄4 Teaspoon
 White wine vinegar1 Cup (16 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Dried mint leaves1 1⁄4 Tablespoon
 Salt1 Pinch

Nutrition Facts

Serving size

Calories 623 Calories from Fat 397

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 15.1 g75.4%

Trans Fat 0 g

Cholesterol 152 mg

Sodium 416.4 mg17.4%

Total Carbohydrates 9 g3%

Dietary Fiber 0.95 g3.8%

Sugars 6.5 g

Protein 43 g85.5%

Vitamin A 5.4% Vitamin C 7.2%

Calcium 6.6% Iron 36.1%

*Based on a 2000 Calorie diet


1. Place the lamb in a microwave friendly cooking bag or in a large casserole.
2. In a small microwaveable bowl or measure, blend together the marinade ingredients.
3. Warm the marinade in the microwave at HIGH for 1 to 1 1/2 minutes.
4. Pour the marinade over the lamb.
5. Seal the bag or cover the dish and place the lamb in refrigerator to marinate for at least 4 hours or preferably overnight.

6. In a small microwavable cup, combine mint sauce ingredients.
7. Heat to boilin in the microwave at power 5 for about 6 minutes.
8. Remove and set aside.
9. Remove lamb from bag draining and discarding the marinade.
10. If marinated in a bag, transfer the lamb, fat side down, in a large microwave casserole.
11. Cover dish with waxed paper.
12. Place in the microwave and set the power at 3.
13. Roast the lamb 53 minutes.
14. Turn over, basting with pan juice.
15. Cook for another 45 to 50 minutes, turning once halfway thorugh cooking and draining the drippings, until lamb is cooked through and internal temperature registers 150°F on meat thermometer.
16. Transfer roast to serving platter and cover with foil.
17. Allow the roast to stand, for 10 to 15 minutes.

18. Cut into pieces and serve.
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