Lamb Roast is true party fare

Orange glazed lamb roast


Leg of lamb (boneless) ? One and three-fourth kilograms

Large onion ? 2

Grated rind of orange ? 2

Butter - 25 gm

Fresh white bread crumbs - 75 gm

Sultanas - 50 gm

Raisins - 50 gm

Nuts ? 50 gm

Red wine - 1 tbsp

Salt and pepper - to taste

Orange juice - Half cup

For glaze

Caramelised sugar - 4 tbsp

Juice of lemon - 2 tbsp

Juice of orange - 2 tbsp

Worcestershire sauce - 2 tbsp

For sauce

Red wine - 125 ml

Chicken stock - 300 ml

For Garnish: Orange slice and spring Onion


Peel and finely chop the onion. Grate the rind from two oranges. Melt the butter in a pan and fry the onion for three minutes.

Mix bread crumbs, raisins, sultanas, grated orange rind, nuts and fried onions together. Blend in the orange juice and wine and season to taste with salt and freshly ground pepper.

Clean the lamb, let the water drain off, cut the meat into 8? 10 equal pieces. Take a greased baking dish.

Place a layer of onion - bread crumb mix evenly, over that forked lamb pieces, then cover it with the remaining onion ? bread crumb mix.

Mix the glaze ingredients in a bowl and spoon the glaze over the meat.

Roast the lamb in the pre-heated oven at 375 degree Fahrenheit for 1and a half hours frequently applying the glaze over the lamb.

Heat the sauce ingredients in a pan. Boil till the sauce has thickened slightly.

Correct seasoning if necessary and serve with roasted lamb.

Keywords: cookingrecipe

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