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Roast lamb with rosemary and orange
Prep Time: Cooking Time : Serves :
 

 
Ingredients:
> 1.25kg/2˝lb lamb joint (joint could be from shoulder, loin, breast or leg)
>
> For the glaze:
>
> 4 tbsp orange marmalade
> 1 tsp fresh rosemary
> 1 orange, juice and zest of half
>
> For the stuffing:
>
> 110g/4oz fresh breadcrumbs
> 1 onion, chopped
> 1 tsp oil
> 2 tbsp orange marmalade
> 2 tsp fresh rosemary
> ˝ orange, zest only
 
Method :
1. Weigh the joint and calculate the cooking time.* Preheat oven. Place on a rack in a roasting tin. Open roast in oven.
2. Meanwhile, make the stuffing. Fry the onion until softened. Add the remaining stuffing ingredients and divide mixture into 6-8 balls.
3. For the glaze, place all the ingredients into a saucepan and bring to the boil. Simmer for 45 minutes.
4. 20 minutes before the end of the calculated cooking time, place the stuffing balls around the joint and brush the glaze over the joint. Return to the oven.
5. Re-glaze the joint 10 minutes later.
6. Garnish with roasted baby potatoes, fennel, leeks and orange.
*At 180C/350F/Gas 4-5.
Medium 25 minutes per 450g/1lb plus 25 minutes
Well done 30 minutes per 450g/1lb plus 30 minutes
 



 

 

 

 

 

 

  
   
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