Orange Marmalade and Port Glazed Lamb with Apricot and Coriander Stuffing
Serves: 6 Prep Time: 10 minutes Avg. cooking time for 3lb: 1 hour 50 minutes
Ingredients
- 1 x 1.3kg/3lb lean whole lamb leg joint
- 10ml/2tsp garlic salt
- Freshly milled black pepper
- 60ml/4tbsp finely chopped fresh chives
- 45ml/3tbsp fine cut Seville orange marmalade
- 30ml/2tbsp Port
Cooking Times
Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Cooking Times
Medium
25 minutes per 450g/1lb plus 25 minutes Well done
30 minutes per 450g/1lb plus 30 minutes Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a large chopping board. Make several incisions over the joint and season on both sides with the garlic salt and pepper. Press the chives over the surface of the lamb and into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- 30 minutes before the end of the cooking time mix together the marmalade and Port, brush over the lamb and return to the oven for the remaining cooking time.
Serve with seasonal vegetables, the stuffing and roast potatoes.
Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a large chopping board. Make several incisions over the joint and season on both sides with the garlic salt and pepper. Press the chives over the surface of the lamb and into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- 30 minutes before the end of the cooking time mix together the marmalade and Port, brush over the lamb and return to the oven for the remaining cooking time.
Serve with seasonal vegetables, the stuffing and roast potatoes.
Notes
Replace the lamb leg joint with a whole mutton leg joint when in season from October-March. Roast the mutton leg joint at Gas mark 4, 180°C for 40-45 minutes per lb.
Notes
Replace the lamb leg joint with a whole mutton leg joint when in season from October-March. Roast the mutton leg joint at Gas mark 4, 180°C for 40-45 minutes per lb.
