Lamb Leg Roast with orange glaze
The humble Leg of lamb gets a fresh zesty makeover of the orange variety.
15 minutesPrep Time
1 hour 30 minutesCooking Time
5Servings
Shop Ingredients
Makes 5 servings 1 1/2 kg easy carve lamb legSorry this product is not available at your store
1 Orange, sliced
1/2 Cup Orange Juice
1 Cup Marmalade
3 Rosemary Sprigs
1 Cinnamon Stick
2 Garlic Cloves, finely chopped
2 tbsp Red Wine Vinegar
500g Frozen Peas, blanched
1/2 cup mint, roughly chopped
40g Butter
2 Spring Onions, sliced
Directions
- To make the glaze, in a medium saucepan add the marmalade, cinnamon, rosemary sprigs, orange juice, garlic, pinch of salt and red wine vinegar and cook until reduced and slightly thickened.
- Preheat the oven to 200C. Season lamb leg generously with salt and pepper, arrange orange slices on top of lamb, drizzle with olive oil and place in a roasting pan covered with foil. Bring oven temperature down to 180C and roast lamb for approximately 1 hour 30 minutes for medium (internal temperature should reach 56-60C, approx 26 minutes per 500g)
- 20 minutes before the end of cooking time, remove foil and pour orange glaze over lamb and baste till lamb is done. While the lamb is cooking, prepare the minted peas.
- When cooked, take the lamb out of the oven and rest the lamb before carving. Resting the lamb will bring the internal temperature up a few degrees as it will continue to cook when it rests.
For the crushed minted peas - In a saucepan over medium heat, drizzle some olive oil, add spring onions and saute for 1-2 minutes. Add blanched peas and butter and coarsely crush with a fork, keeping some whole. Take off heat and stir through the chopped mint. Season to taste.