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Archive for April 12th, 2009

I love Roast Lamb, but am not a great lover of the mint sauce with which it is traditionally served.  This quick and simple method gives a lovely background hint of orange, as well as the more obvious rosemary flavour. Just be aware that these lovely flavours could be masked by mint sauce! 

This recipe is my own.  I find that I enjoy this even though I am not a lover of meat and fruit combined.  Perhaps because the recipe is not particularly sweet and I like the background citrus flavour. For a more pronounced orange flavour, you can squeeze one of the oranges and use the juice as well, either in the marinade or the gravy (or both).  The joint needs to be defrosted and prepared in advance of roasting (the night before, assuming it is for Sunday lunch next day) otherwise it can be cooked according to normal roasting times.

100_2534-lamb-with-orange-and-rosemary

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roast Lamb with Orange & Rosemary

A lamb joint of your choice and size to suit number of diners
Marinade:
Zest of 2 oranges (3 if a large joint)
Juice of ½-1 orange (depending on size of joint) – optional
Large sprig of fresh Rosemary, shredded
1-2tbsp Olive oil
Salt and freshly ground black pepper

1.  Defrost the joint and place in a roasting tin on a rack so the fats and juices drip down below the joint.

2.  If using the orange juice, then pour over the joint now. (Or you could add some juice to the gravy later – or as well – if you wish.)

3.  Rub the joint with olive oil.  Sprinkle over orange zest and shredded rosemary, tucking sprigs of Rosemary into any gaps and slits in the meat.  Season.  Leave to marinade overnight or for as long as possible.

4.  Roast according to usual timings for the size of joint.  I tend to put joints of meat in a very low (140oC) oven very low from quite early (just before I leave for church) and raise the temperature when I return, which is often nearly three hours later, removing the lid for the final 15minutes of cooking.

5.  For the gravy separate the meat juices and remove the fat before thickening.  If you wish you can add a little orange juice (or additional orange juice) at this point.

6.  Lamb is lovely served with new potatoes and peas, if both are available, as well as other vegetables of your choice.

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