Roast Leg Of Lamb With Essential Oil Marinade

Roast lamb is a beautiful addition to any table. This recipe uses essential oils in place of herbs and orange juice. Try it -- you'll love it!

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Servings: 8

Prep Time: 02:00

Cook Time: 01:30

Main Ingredients


10 drops young living orange essential oil

1 1/2 cups white wine

3 cloves garlic, minced

2 drops young living thyme essential oil

4 drops young living rosemary essential oil

1 drop young living black pepper essential oil

lamb roast

6 one-pound leg of lamb, bone-in or boneless. (if boneless, the leg should be tied up with kitchen string)


salt and freshly ground black pepper


1Marinate lamb: Place lamb and marinade into a plastic bag. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb from the refrigerator at least an hour before cooking to help bring the lamb closer to room temperature.

2Preheat oven and arrange racks: Preheat oven to 425°F. Arrange a rack in the middle of the oven.

3Remove the lamb roast from its marinade bag; pat dry the marinade off the lamb with paper towels.

4Generously salt and pepper all sides of the roast. Place fattiest side up in a roasting pan. Add a small amount of water to the bottom of the roasting pan to prevent smoke.

5Roast at 450°F for 20 minutes. Then reduce the heat to 325°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast). Estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.)

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