Lamb Follain

Directions

1. 1
   In a saucepan, combine the marmalade, orange zest, garlic, olive oil, orange juice, chives, salt, and pepper.
2. 2
   Cook over low heat until the marmalade melts and the sauce is smooth, 5 to 8 minutes.
3. 3
   Place the lamb in a shallow dish and pour the marinade over, reserving 1/4 cup for basting.
4. 4
   Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours.
5. 5
   Turn the lamb 2 to 3 times during marinating to coat evenly.
6. 6
   Remove the lamb from the refrigerator and let sit at room temperature for 4 hours.
7. 7
   Preheat the oven to 325F.
8. 8
   Remove the lamb from the marinade and pat dry.
9. 9
   Place the lamb in a shallow baking pan and roast until a thermometer inserted into the thickest part of the lamb registers 170F (medium rare), 175F (medium), or 180F (well done), 2-1/2 to 3 hours, basting 2 or 3 times with the reserved marinade.
10. 10
    Transfer the lamb to a serving platter and let rest for 15 minutes before carving.
11. 11
    Cooking time includes marinating and resting times.