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Suitable Cuts: Lean rack or leg lamb joint
Temperature: Gas Mark 4-5, 180°C, 350°F
Cooking Time Detail: Medium - 25 minutes per 450g/½kg
(1lb) plus 25 minutes
Well Done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
Feeds: Use 2 racks of lamb to feed larger gatherings, allow 2-3 cutlets per
person or for leg joints 100-175g (4-6oz) per person of raw meat for boneless
joints and 225-350g (8-12oz) for bone-in joints
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Ingredients:
- Lean rack or leg lamb joint
- Orange zest
- Butter
- Cinnamon
- All spice
- For the Red Cabbage:
- Red cabbage
- Onion
- Eating apples
- Orange zest and juice
- Orange marmalade
- Red wine vinegar
- Cinnamon
- All spice
- Nutmeg
- Butter
Method:
To make the red cabbage place 450g (1lb) red cabbage,
finely shredded, 1 onion, sliced, 2 eating apples, peeled, cored
and chopped, zest and juice of 1 orange, 30ml (2tbsp) orange marmalade, 45ml
(3tbsp) red wine vinegar, 2.5ml (½tsp) cinnamon, 2.5ml (½tsp) all spice
and a pinch of nutmeg into a roasting tray or large ovenproof dish. Mix
well and dot with 25g (1oz) butter, cover with foil and roast for
approximately 1½ hours, stirring halfway through until the cabbage is tender.
Meanwhile take a lean rack of lamb or leg joint and calculate the cooking
time. Make slits into the lamb and stuff with the zest of 2 oranges,
shredded. Place onto a rack in a roasting tray and open roast for the calculated
cooking time.
To make the spiced butter mix together 50g (2oz) butter, softened, with 5ml
(1tsp) cinnamon and 10ml (2tsp) all spice. During the last 20 minutes
of cooking time spread the butter over the lamb and return to the oven for
remaining cooking time.
Serving Suggestion:
Serve the lamb with the red cabbage, roasted potatoes,
seasonal vegetables and gravy.
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