Leg of Lamb with Orange & Rosemary
Preheat the oven to 180-190°C.
Mix together the orange zest, garlic, the leaves from the rosemary sprigs, removed from the stalk and the oil and season with salt and pepper.
Make some incisions into the skin of the lamb with a sharp knife, giving it a twist to open the skin a little.
Stuff the orange, garlic and rosemary mixture into the slits. Place the leg of lamb on a rack in a roasting tin roast to how you like it. From time to time during cooking continue to baste the joint with the lamb juices from the roasting tin.
10-15 minutes before the end of the cooking time glaze the joint with the orange marmalade.
Remove the lamb from the oven and rest for 10-15 minutes.
To make the gravy, place the roasting tin on the hob, skim off any surface fat and discard, leaving the rich lamb juices. Increase the heat and stir in the flour. Add the water and orange juice, bring to the boil, reduce the heat and simmer, stirring occasionally, for about 8 minutes until thickened and glossy.
Pour any lamb juices from the joint into the gravy, season and serve.
- 1 x 1.75kg bone in lamb leg joint
- Grated zest of 1 orange
- 2 cloves garlic, peeled and sliced
- 3 large sprigs fresh rosemary
- 1tbsp rapeseed oil
- Salt and freshly milled black pepper
- 3tbsp orange marmalade
- 1tbsp plain flour
- 150ml water
- Juice of 1 orange
Medium: 25 minutes per 450g plus 25 minutes
Well: 30 minutes per 450g plus 30 minutes