Leg of lamb with red wine sauce

Recipe from: 9/5/1995 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • MARINADE
  • 2
    ml
    ground cumin (jeera)
  • 2
    ml
    paprika
  • 125
    ml
    water
  • 125
    ml
    orange juice
  • 125
    ml
    red wine
  • 1
    large clove garlic, crushed
  • 30
    ml
    soft brown sugar
  • 2
    kg
    leg of lamb
  • salt and freshly ground black pepper
  • 1
    orange, sliced
  • 15
    ml
    cornflour
 

Method

 
Preheat the oven to 160 ºC (320 ºF). Blend all the ingredients for the marinade in a large glass, ceramic or plastic container and marinate the lamb for 4-6 hours or overnight. Pat dry with paper towelling and season well with salt and pepper. Arrange a few orange slices on top of the meat. Place on the rack of an oven roasting pan and roast 25 minutes for each 500 g plus 25 minutes extra. Baste frequently with the marinade. Transfer the meat to a serving platter, cover and leave to rest in the warming drawer for about 10 minutes before carving. Meanwhile pour the remaining marinade into the roasting pan and bring to the boil. If necessary, thicken the sauce with cornflour blended with a little water. Serve the leg of lamb with the sauce and a selection of vegetables. Serves 6-8.
 

Read more on: roast  |  lamb
 

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