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
Caramelised sugar - 4 tbsp
Juice of lemon - 2 tbsp
Juice of orange - 2 tbsp
Worcestershire sauce - 2 tbsp
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.