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Simple marmalade roasted lamb

Recipe from: 26 April 2010

Ingredients 13
Servings 6
Time 30 mins


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


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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