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Orange Roast Lamb

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Ingredients
  Lamb shoulder 1 , boned
  Oranges 2 , thinly peeled and pith removed
  Garlic/Rosemary sprigs 2 Clove (10 gm), peeled
  Oil 2 Tablespoon
  Onion 1 Large
  Canned frozen orange juice 3 3⁄4 Ounce, thawed
  Brown sugar 1 Tablespoon
  White vinegar 1 Tablespoon
  Flour 1 Tablespoon
Directions

Form the meat into a neat shape; tie with string.
Sprinkle with salt and pepper.
Make small nicks in skin; insert peel and slices of garlic or rosemary.
Heat oil in roasting tray; turn meat in it to seal.
Place onions in centre, place meat on top.
Roast for 1 1/2 hours.
Remove meat to serving dish and keep hot.
Remove onions and pour off excess fat.
Mix orange juice, sugar and vinegar.
Make up to generous 1/2- pint with water.
Pour into tray, bring to boil and boil for 2 min.
Blend flour with a little cold water; stir into juice, stirring until thickened.
Remove garlic, or rosemary, and rind from meat, and arrange thickly sliced oranges on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
6

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