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Saturday, August 04, 2007
0 Comments ::  :: Serves 4, >30 Minutes, Main Course, Lamb, Healthy Food, Recipes for Kids
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Roast leg of Lamb with Orange and Rosemary
Ingredients:
- leg of Lamb, roughly 1.25 kg
- 2 cloves Garlic, sliced
- 3 large sprigs of fresh Rosemary
- 1 Orange, juice and zest
- 3 tbsp Marmalade
- 1 tbsp plain Flour
- 1 tbsp Olive Oil
- Salt and Pepper
Method:
- Preheat the oven to 180 C/ Gas mark 4.
- In a bowl mix the orange zest, garlic and leaves from two sprigs of rosemary and the olive oil. Season the mixture with salt and pepper.
- Make several slits in the lamb with a sharp knife and stuff the orange mixture into the pockets.
- Lay the lamb on the rack over the roasting tin and cook for about1 hour. Pour the cooking juices over the lamb from time to time.
- Remove the lamb from oven and rub it with the marmalade and stuff some of the rosemary leaves into the pockets. Roast the lamb for another 15 minutes.
- Remove the lamb from oven; wrap it in foil paper and leave to rest for 10 minutes.
- Meanwhile, remove any surface fat from cooking juice in the roasting tin. Heat the juices over high heat for 2 minutes before stirring in the flour. Add the orange juice and about 150 ml water and bring the mixture to boil, then reduce the heat and simmer for about 10 minutes or until the sauce has thickened.
- Serve the lamb slices with steamed vegetables and orange gravy on top.
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