Orange Leg of Lamb
Orange Leg of Lamb (Source: Alison Holst's Lamb For All Seasons.)
leg of lamb 1 onion, chopped
1 cup apple & orange juice flour
1/2 cup white wine 1 orange, sliced
1 Tbs soy sauce mint jelly
1 tsp majoram fresh mint chopped
Place leg of lamb in a plastic or roasting bag, add juice,
wine, soy sauce, marjoram and onion. Remove as much air as possible
so lamb is surrounded by liquid. Seal bag. Leave for 12-24 hrs.
Dry leg and dust with flour. Roast uncovered at 180 C.(350 F)
for 2 1/2 hrs. During the last hour baste with marinade at intervals.
Remove cooked lamb, pour off excess fat and stir in 2 Tbs flour to pan
drippings. Brown flour over low heat, then add remaining marinade and
simmer until reduced to 3/4 original volume. Adjust seasonings.
Garnish each serving with a slice of orange topped with a
spoonful of mint jelly and some freshly chopped mint.
Serve with new potatoes, baby carrots and minted peas.
Source: rec.food.cooking
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