75 g (3 oz) fresh white breadcrumbs
2 oranges, rinds grated, 1 orange squeezed, the
other peeled and segmented
2.5 ml (1 tsp) dried mint
1 egg, beaten
salt and freshly ground pepper
2 large breasts of lean lamb, boned and trimmed of excess fat
4 onions, skinned and halved crossways
300 ml (1 pint) stock
10 ml (2 tsp) cornflour
5 ml (1 tsp) demerara sugar
5 ml (1 tsp) worcestershire sauce
2 oranges, rinds grated, 1 orange squeezed, the
other peeled and segmented
2.5 ml (1 tsp) dried mint
1 egg, beaten
salt and freshly ground pepper
2 large breasts of lean lamb, boned and trimmed of excess fat
4 onions, skinned and halved crossways
300 ml (1 pint) stock
10 ml (2 tsp) cornflour
5 ml (1 tsp) demerara sugar
5 ml (1 tsp) worcestershire sauce
method
1. Combine the breadcrumbs, half the grated orange rind, mint, egg and seasoning. Spread over the meat, roll up and tie with fine string.
2. Put the lamb into an ovenproof casserole with the onions, cut-side up. Season and add 60 ml (4 tbsp) stock.
3. Cover the casserole and cook at 180°C (350°F) mark 4 for about 50 minutes, uncover for the last 20 minutes to brown.
4. Meanwhile, in a small pan, blend a little of the remaining stock with the cornflour, add the rest with the sugar, Worcestershire sauce and the remaining grated rind and the orange juice. Bring to the boil, stirring. Cook 1-2 minutes and season.
5. Serve the lamb in thick slices with the orange sauce and the reserved orange segments.
2. Put the lamb into an ovenproof casserole with the onions, cut-side up. Season and add 60 ml (4 tbsp) stock.
3. Cover the casserole and cook at 180°C (350°F) mark 4 for about 50 minutes, uncover for the last 20 minutes to brown.
4. Meanwhile, in a small pan, blend a little of the remaining stock with the cornflour, add the rest with the sugar, Worcestershire sauce and the remaining grated rind and the orange juice. Bring to the boil, stirring. Cook 1-2 minutes and season.
5. Serve the lamb in thick slices with the orange sauce and the reserved orange segments.
serving amount
serves 4
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