Simple marmalade roasted lamb
|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|
|sea salt and freshly ground black pepper|
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.