Maple Syrup and Orange Glazed Lamb
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg whole lean lamb leg or half leg joint
- 3 tablespoons freshly chopped mint
- 2 tablespoons maple or golden syrup
- 2 tablespoons fresh orange juice
For the gravy:
- 1 tablespoon plain or sauce flour
- 600ml good, hot lamb stock
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board and make several slits on both sides. Season and stuff the mint into the slits.
- Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven to the preferred, calculated cooking time, basting with any rich meat juices.
- 15-20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze by mixing together the maple (or golden) syrup and orange juice.
- When the lamb is cooked transfer to a platter, loosely cover with foil. Retain the contents of the roasting tin for the gravy.
- Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any rich juices. Place the roasting tin over medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
- Serve the lamb with roast potatoes, Brussels sprouts and the gravy.