Yield: 5 servings
|1 \N||Bone-In Shoulder Waitrose Dorset Lamb; weighing|
|\N \N||; approximately 1.5kg|
|\N \N||; (3lb 5oz)|
|1 \N||Orange; halved|
|300 millilitres||Red wine; (10fl oz)|
|30 millilitres||Fresh mint; roughly chopped|
|\N \N||; (2tbsp)|
|4 \N||Sprigs fresh rosemary|
|3 \N||Cloves garlic|
|15 millilitres||Honey; (1tbsp)|
|\N \N||Salt and freshly ground black pepper|
Cut deep slits in the skin of the lamb. Place in a large non-metallic dish.
Pare the rind from half the orange and cut into thin strips. Store in a plastic food bag until required.
Finely grate the remaining rind and place in a bowl with the freshly squeezed orange juice, wine, mint, half the rosemary, 1 clove of crushed garlic and the honey. Season and mix well.
Pour over the lamb and leave covered in the refrigerator to marinate for several hours or preferably overnight.
Line a large roasting tin with foil and put the marinated lamb in the tin.
Cut the remaining garlic cloves into slivers and insert, with the rest of the rosemary and the reserved orange peel, into the slits in the lamb. Pour the remaining marinade over the top.
Place in the centre of a preheated oven at 180ºC, 350ºF, gas mark 4 for 1 hour. Baste well, then loosely cover with foil and continue to cook for a further 30-45 minutes, depending on the size of the joint and how well done you like the lamb.
Allow the meat to rest for a few minutes before serving Converted by MC_Buster.
NOTES : This tangy, rich marinade not only imparts a delicious flavour to the lamb but also gives the meat a beautiful glazed appearance. Serve with new potatoes and fresh vegetables.
Converted by MM_Buster v2.0l.