Roast spring lamb with rosé wine & oranges

If you have about 2 hours and 25 minutes to spend in the kitchen, Roast spring lamb with rosé wine & oranges might be an excellent dairy free recipe to try. For $2.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 14g of fat, and a total of 250 calories. This recipe serves 6. Easter will be even more special with this recipe. A couple people made this recipe, and 23 would say it hit the spot. It works well as a hor d'oeuvre. If you have jelly, juice of orange, plain flour, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Lamb Pot Roast with Oranges and Olives, Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine, and Slow Roast Leg of Lamb With White Wine.

Servings: 6

Preparation duration: 145 minutes

 

Ingredients:

2¼kg leg of lamb, bone in

75ml olive oil

1 tbsp chopped rosemary

2 large carrots, roughly chopped

1 onion, roughly chopped

3 sticks celery, roughly chopped

small sprigs of bay, rosemary and thyme

pared zest and juice of 1 orange (use a potato peeler for the zest)

1 tsp plain flour

½ bottle rosé wine

500ml lamb, chicken or vegetable stock

1 tbsp redcurrant jelly

Equipment:

oven

knife

metal skewers

aluminum foil

Cooking instruction summary:

Preheat the oven to fan 180C/ conventional 200C/gas 6. 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. Mix half the olive oil with the rosemary, salt and pepper and set aside. Place the roasting tin over a medium heat and warm the lamb fat with the remaining olive oil for a few seconds. 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. 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. Remove the tin from the oven and turn the temperature down to fan 140C/ conventional 160C/gas 4. 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. 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. Blanch the orange zest in boiling water for 1 minute until soft, then drain and set aside. 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. Sprinkle the flour in and stir constantly. 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. Serve the lamb surrounded by any reserved vegetables, with the hot gravy.

 

Step by step:


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

2. 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.

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

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

5. 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.

6. 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.

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

8. 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.

9. 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.

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

11. 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. Sprinkle the flour in and stir constantly.

12. 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.

13. Serve the lamb surrounded by any reserved vegetables, with the hot gravy.


Nutrition Information:

Quickview
249k Calories
8g Protein
14g Total Fat
11g Carbs
13% Health Score
Limit These
Calories
249k
13%

Fat
14g
22%

  Saturated Fat
2g
15%

Carbohydrates
11g
4%

  Sugar
5g
7%

Cholesterol
22mg
8%

Sodium
393mg
17%

Alcohol
6g
36%

Get Enough Of These
Protein
8g
16%

Vitamin A
4324IU
86%

Vitamin B12
0.96µg
16%

Vitamin K
16µg
16%

Vitamin E
2mg
14%

Vitamin B3
2mg
14%

Selenium
8µg
13%

Vitamin C
9mg
11%

Zinc
1mg
11%

Phosphorus
103mg
10%

Potassium
349mg
10%

Manganese
0.19mg
10%

Vitamin B6
0.18mg
9%

Vitamin B2
0.14mg
8%

Iron
1mg
8%

Folate
30µg
8%

Fiber
1g
7%

Magnesium
26mg
7%

Vitamin B1
0.1mg
6%

Vitamin B5
0.44mg
4%

Copper
0.09mg
4%

Calcium
37mg
4%

covered percent of daily need
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