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. ---------------------------------------------------------------------------
Nutrition
Ingredients
