Simple marmalade roasted lamb

Recipe from: 26 April 2010

Ingredients 13
Servings 6
Time 30 mins

Ingredients

  • 1.25
    kg
    lean lamb leg joint
  • 1
    orange, zest and juice
  • 2
    cloves
    garlic, peeled, crushed and sliced
  • 2
    sprig
    fresh rosemary, leaves removed from stalk
  • 1
    Tbs
    rosemary chopped for the gravy
  • 1
    tsp
    cardamom seeds (seeds removed from the green pods), crushed well in a pestle and mortar
  • 1
    tsp
    freshly ground cumin
  • 1
    Tbs
    extra virgin olive oil
  • 3
    Tbs
    orange marmalade
  • 2
    tsp
    oyster sauce
  • 100
    ml
    water
  • 50
    ml
    whisky
  • Malden salt and freshly ground black pepper
 

Method

2 hours
 
Preheat the oven to 180C.

Take the lean lamb leg joint and make several slits into the joint, combine the orange zest, cardamom, cumin, garlic, coarse salt, ground black pepper and rosemary with the olive oil and place this, as carefully as possibly, into the slits – massaging well.

Put onto a rack on a roasting sheet and open roast in the oven for 1½  hours and then 15 minutes before the end of cooking time, glaze the joint with 2 tbsp orange marmalade.

To make the gravy, mix together the water and the oyster sauce with the juice of the orange and the deglazed juices from the pan (use the whisky to deglaze the pan) and to this, add 1 tbsp orange marmalade and 1 tbsp fresh rosemary – bring to the boil and heat until it reduces sufficiently to thicken.

Serve the lamb with roasted potatoes and steamed seasonal vegetables.
 

Read more on: england  |  roast  |  lamb  |  recipes
 

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