The Alderley Market
Great food direct from the people who made it.

Citrus Lamb


1.25kg/2½lb lean lamb leg joint
1 orange, zest and juice
2 cloves garlic, sliced
2 sprigs fresh rosemary, leaves removed from stalk, plus 1 tbsp, chopped for the gravy
1 tbsp oil
3 tbsp orange marmalade
2 tbsp gravy granules
150ml/¼ pint water


1. Preheat the oven to 180C/350F/Gas 5.
2. Take the lean lamb leg joint and make several slits into the joint. Mix together the orange zest, garlic and rosemary with the oil.
3. Stuff this mixture into the slits. Place onto a rack on a roasting sheet and open roast in the oven for 1½-1¾ hours.
4. 10-15 minutes before the end of cooking time, glaze the joint with 2 tbsp orange marmalade.
5. To make the gravy, mix together the water with the juice of the orange and the juices from the pan (drain off any fat first). Add 1 tbsp orange marmalade, 1 tbsp fresh rosemary and the gravy granules. Bring to the boil and heat until thickened.
6. Serve the lamb with roast or mashed potato and roasted or steamed seasonal vegetables.


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