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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, combine the marmalade, orange zest, garlic, olive oil, orange juice, chives, salt, and pepper. | 2. Cook over low heat until the marmalade melts and the sauce is smooth, 5 to 8 minutes. | 3. Place the lamb in a shallow dish and pour the marinade over, reserving 1/4 cup for basting. | 4. Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours. Turn the lamb 2 to 3 times during marinating to coat evenly. | 5. Remove the lamb from the refrigerator and let sit at room temperature for 4 hours. | 6. Preheat the oven to 325°F. | 7. Remove the lamb from the marinade and pat dry. | 8. Place the lamb in a shallow baking pan and roast until a thermometer inserted into the thickest part of the lamb registers 170°F (medium rare), 175°F (medium), or 180°F (well done), 2-1/2 to 3 hours, basting 2 or 3 times with the reserved marinade. | 9. Transfer the lamb to a serving platter and let rest for 15 minutes before carving. | 10. Cooking time includes marinating and resting times. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
follain orange whiskey irish	3	tablespoons		-	-	-	-
orange zest	2	tablespoons	grated	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
chive	3	tablespoons	minced	2.7	0.3915	0.2943	0.0657
salt black pepper			ground	-	-	-	-
leg lamb	1			1043.28	0.0	81.2398	77.4295

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.