Lamb roll with orange and ginger sauce

Recipe from: 2/12/1998 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    deboned loin of lamb rolled up and secured with string
  • salt and freshly ground black pepper to taste
  • SAUCE
  • 125
    ml
    frozen orange juice concentrate
  • 4
    julienne strips orange rind
  • 3
    cm
    piece fresh ginger, skinned and grated
  • pork chops in orange sauce
  • 25
    ml
    ginger preserve in syrup, chopped
  • 375
    ml
    water
  • 25
    ml
    golden syrup or apricot jam
  • 25
    ml
    sherry (optional)
  • 15
    ml
    cornflour
 

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.
 

Read more on: lamb
 

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