Roast spring lamb with rosé wine & oranges

Name: Roast spring lamb with rosé wine & oranges
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 serving 2¼kg leg of lamb, bone in; 75 milliliters olive oil; 1 Tbsp chopped rosemary; 2 larges carrots, roughly chopped; 1 onion, roughly chopped; 3 sticks celery, roughly chopped; 1 small sprig bay, rosemary and thyme; 1 pared zest and juice of orange (use a potato peeler for the zest); 1 teaspoon plain flour; 1 bottles rosé wine; 500 milliliters lamb, chicken or vegetable stock; 1 Tbsp redcurrant jelly

You can never have too many hor d'oeuvre recipes, so give Roast spring lamb with rosé wine & oranges a try. This recipe serves 6. One serving contains 250 calories, 8g of protein, and 14g of fat. Head to the store and pick up juice of orange, vegetable stock, rosé wine, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Lamb Pot Roast with Oranges and Olives, Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine, and Roast lamb with spring herb crumbs.

Instructions

Preheat the oven to fan 180C/ conventional 200C/gas

Equipment you will use

Oven

Using a small knife, trim away any excess fat from the lamb and place the fat in the roasting tin. Then criss-cross the top and sides of the lamb with the knife, making shallow incisions.

Ingredients you will need

Lamb

Equipment you will use

Knife

Mix half the olive oil with the rosemary, salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Place the roasting tin over a medium heat and warm the lamb fat with the remaining olive oil for a few seconds.

Ingredients you will need

Olive Oil

Lamb

Add the lamb and rub the rosemary oil over the top and into the slashes. Keep turning the lamb over in the hot oil until it begins to colour all over.

Ingredients you will need

Rosemary

Lamb

Cooking Oil

Dry Seasoning Rub

Tip the vegetables and sprigs of herbs into the tin, sprinkle the lamb with a little extra salt and roast in the oven for 50 minutes or until the outside fat starts to brown.

Ingredients you will need

Vegetable

Herbs

Lamb

Salt

Equipment you will use

Oven

Remove the tin from the oven and turn the temperature down to fan 140C/ conventional 160C/gas

Equipment you will use

Oven

Scrape the vegetables away from the bottom of the tin and turn the lamb over. Baste with a little of the fat, then continue to roast for 45-50 minutes. Test by inserting a metal skewer into the thickest part of the leg: for medium-rare meat, the tip should feel warm to the touch and the juices that run out of the meat should be fairly pink.

Ingredients you will need

Vegetable

Lamb

Meat

Equipment you will use

Metal Skewers

Remove the lamb to a warmed serving dish and cover with a loose tent of foil. This will prevent heat escaping and will allow the lamb to relax while the gravy is made.

Ingredients you will need

Gravy

Lamb

Equipment you will use

Aluminum Foil

Blanch the orange zest in boiling water for 1 minute until soft, then drain and set aside.

Ingredients you will need

Orange Zest

Water

Remove the vegetables from the roasting tin (reserve any that arent too dark for tucking round the roast), then put the tin on a medium heat and skim away all but 1 tbsp of the fat.

Ingredients you will need

Vegetable

Sprinkle the flour in and stir constantly.

Ingredients you will need

All Purpose Flour

Add the wine, orange juice and zest and stock and boil rapidly for about 10 minutes until the gravy thickens, colours and is reduced by about half. Taste and add salt and pepper if necessary. Finally, stir in the redcurrant jelly and simmer until melted, then strain.

Ingredients you will need

Salt And Pepper

Orange Juice