Fresh Ideas

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By: Lucky Supermarkets



A little prep goes a long way with this lamb meal. Save some for a leftovers or make it for a dinner party, there's eight servings to go around!


6 cloves garlic, minced
1/3 cup fresh orange juice
3 tablespoons Sunny Select Olive Oil
2 tablespoons chopped fresh thyme leaves plus additional sprigs for garnish
2 tablespoons Sunny Select Dijon Mustard
2 tablespoons orange zest
1-3/4 teaspoons Sunny Select Salt
1-3/4 teaspoons freshly ground black pepper
1 boneless half leg of lamb (about 3-1/2 to 4 pounds)
1-1/3 cups pearl barley
5 to 6 cups less-sodium beef broth or stock


Prep: 15 minutes plus marinating and standing

Roast: 1 hour 15 minutes • Serves: 8

1. In small bowl, combine garlic, juice, 2 tablespoons oil, thyme, mustard, zest, and 1-1/2 teaspoons each salt and pepper. Place lamb in large zip-top plastic bag and pour garlic mixture over lamb. Seal bag, pressing out excess air; massage lamb in bag. Refrigerate 4 hours or up to overnight to marinate.


2. Preheat oven to 450°. Coat 13 x 9-inch roasting pan with remaining 1 tablespoon oil. Remove lamb from marinade and place, fat side up, in prepared pan; discard marinade. Roast lamb 15 minutes. Reduce oven temperature to 350°; roast lamb 60 to 70 minutes longer or until internal temperature reaches 135°. Transfer lamb to cutting board; cover loosely with aluminum foil and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing).


3. Meanwhile, prepare barley with broth as label directs. Fluff barley with fork and stir in remaining 1/4 teaspoon salt and pepper; cover to keep warm.


4. While lamb stands, place pan with drippings over medium heat. Add 1-1/2 cups broth and heat to simmering; simmer 3 minutes, stirring to loosen browned bits from bottom of pan. 


5. Slice lamb and serve with sauce and barley.


Approximate nutritional values per serving: 471 Calories, 27g Fat (10g Saturated), 87mg Cholesterol, 780mg Sodium, 29g Carbohydrates, 6g Fiber, 28g Protein

Last Updated Tuesday, September 01, 2015 - 10:54 AM.
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