Leg Of Lamb With Tangerine Sauce

Instructions

1. Preheat your oven to 375°F (190°C). Place the leg of lamb on a cutting board and pat it dry with paper towels.

2. In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper. Rub this aromatic mixture all over the lamb, ensuring it is evenly coated.

3. Place the seasoned leg of lamb on a roasting rack in a roasting pan. Pour the chicken or vegetable broth into the bottom of the pan to keep the meat moist during cooking.

4. Roast the lamb in the preheated oven for about 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the meat reads 145°F (63°C) for medium-rare or to your desired level of doneness.

5. While the lamb is roasting, prepare the tangerine sauce. In a saucepan, combine the tangerine juice, tangerine zest, honey, and balsamic vinegar. Bring the mixture to a simmer over medium heat.

6. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly whisk the slurry into the simmering sauce, stirring constantly until the sauce has thickened, about 3-5 minutes.

7. Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 15 minutes before carving.

8. Slice the leg of lamb and arrange it on a serving platter. Drizzle the tangerine sauce over the slices and garnish with fresh tangerine segments and rosemary sprigs.

9. Serve the Leg of Lamb with Tangerine Sauce hot, alongside your favorite side dishes like roasted vegetables or creamy mashed potatoes. Enjoy the tender, juicy lamb with the bright citrus flavors of the sauce for a truly memorable meal!