ROAST LEG OF LAMB WITH ORANGE SAUCE
RECIPE TYPE
Lamb
SERVES
8 to 10
Prep: 10 min
Marinate: 24 hr
Cook: 3 hr 30 min
Ingredients
1 Longo’s Bone-In Leg Ontario Lamb (about 2.5 to 3kg)
1 tbsp grated orange zest
1/2 cup fresh orange juice (about 1 large orange)
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil
4 large cloves garlic, chopped
2 tbsp chopped fresh Longo’s Organic Rosemary
1 tsp each salt and pepper
1/2 tsp Longo’s Essentials Crushed Chilies
1 cup white wine
1 cup Longo’s Essentials Chicken Broth
Directions
Hot Honey Orange Sauce: Heat oil in small saucepan set over medium heat. Add garlic; sauté for 1 to 2 minutes or until fragrant. Add honey, broth and vinegar; bring to a simmer. Whisk together orange juice and cornstarch; whisk into sauce and cook until thickened and glossy. Remove from heat and stir in mint and orange zest.
Pierce lamb all over with sharp knife and place in extra-large resealable plastic bag. Whisk orange zest and juice with oil, garlic, rosemary, salt, pepper and chili flakes. Pour over lamb and massage bag to coat lamb in marinade. Refrigerate for 24 hours.
Transfer lamb and any residual marinade in the bag to large Dutch oven or deep roaster. Add wine and broth. Cover and roast in preheated 325°F oven for 2 1/2 hours. Uncover and roast for 1 to 1 1/2 additional hours, turning roast every 30 minutes or until fall-off-the-bone tender. Remove lamb to a board to carve.
Carve lamb around the bone into large chunks. Serve with Hot Honey Orange Sauce to drizzle overtop.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 56g | Fibre 0g |
Fat 34g | Sugar 13g |
Carbs 16g | Sodium 490mg |
