Name: Simple marmalade roasted lamb
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.25 kg lamb lean, leg joint; 1 orange zest and juice; 2 cloves garlic cloves, peeled, crushed and sliced; 2 sprig fresh rosemary; 1 Tbs fresh rosemary chopped; 1 tsp cardamom green, seeds only, crushed; 1 tsp cumin ground; 1 Tbs olive oil extra virgin; 3 Tbs marmalade orange; 2 tsp oyster sauce; 100 ml water; 50 ml whiskey; sea salt and freshly ground black pepper

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Ingredients (13)

1.25 kg	lamb — lean, leg joint
1	orange — zest and juice
2 cloves	garlic — cloves, peeled, crushed and sliced
2 sprig	fresh rosemary
1 Tbs	fresh rosemary — chopped
1 tsp	cardamom — green, seeds only, crushed
1 tsp	cumin — ground
1 Tbs	olive oil — extra virgin
3 Tbs	marmalade — orange
2 tsp	oyster sauce
100 ml	water
50 ml	whiskey
	sea salt and freshly ground black pepper

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Method:

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.