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
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. 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. Preheat oven to 450 degrees.
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 450 degrees for 20 minutes, basting once with 1/4 cup reserved marinade. Reduce oven temperature to 400 degrees (do not remove the lamb from oven); add quartered oranges, and bake 1 hour or until thermometer registers 145 degrees (medium-rare) to 160 degrees (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.
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