Name: Lamb roll with orange and ginger sauce
Yield: 6 servings
Cuisine: Entertaining
Ingredients: 1.00 kg lamb deboned loin; salt and freshly ground black pepper to taste; 125.00 ml orange concentrate frozen; 4.00 orange peel, julienned; 3.00 cm fresh ginger skinned and grated; pork chops (in orange sauce); 25.00 ml ginger preserve in syrup; 375.00 ml water; 25.00 ml golden syrup or apricot jam; 25.00 ml sherry optional; 15.00 ml cornflour

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Ingredients (11)

1.00 kg	lamb — deboned loin
	salt and freshly ground black pepper — to taste

SAUCE

125.00 ml	orange concentrate — frozen
4.00	orange — peel, julienned
3.00 cm	fresh ginger — skinned and grated
	pork chops — (in orange sauce)
25.00 ml	ginger — preserve in syrup
375.00 ml	water
25.00 ml	golden syrup — or apricot jam
25.00 ml	sherry — optional
15.00 ml	cornflour

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Method:

Preheat the oven to 160 ºC. Season the meat to taste with salt and pepper.
Place the meat on the rack of an oven pan and roast for 20-25 minutes per 500 g plus 20 minutes for medium, or 25-30 minutes per 500 g plus 25 minutes for well done.
Place all the ingredients for the sauce, except the cornflour, in a saucepan and bring to the boil. Thicken the sauce with a paste of water and cornflour and simmer while stirring continuously until done and slightly thicker.
Leave the meat to rest for 10 minutes in a warming drawer, remove the string and cut into 2,5 cm slices. Serve with the sauce and mustard mashed potatoes (see following recipe), and garnish with fresh parsley.
Serves 4-6.