Orange Roast Lamb
|Lamb shoulder||1 , boned|
|Oranges||2 , thinly peeled and pith removed|
|Garlic/Rosemary sprigs||2 Clove (10 gm), peeled|
|Canned frozen orange juice||3 3⁄4 Ounce, thawed|
|Brown sugar||1 Tablespoon|
|White vinegar||1 Tablespoon|
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.