Orange and Redcurrant Glazed Lamb with Root Vegetables recipe
ingredients
1.64 kg part boned leg of lamb
4 parsnips, peeled and cut into wedges, blanched for 5 minutes then refreshed
4 carrots, peeled and cut into wedges, blanched for 5 minutes then refreshed
227 g jar redcurrant jelly
juice of 2 oranges, grated zest of 1
roast potatoes
broccoli
4 parsnips, peeled and cut into wedges, blanched for 5 minutes then refreshed
4 carrots, peeled and cut into wedges, blanched for 5 minutes then refreshed
227 g jar redcurrant jelly
juice of 2 oranges, grated zest of 1
roast potatoes
broccoli
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Place the leg of lamb in a roasting pan and cook according to the pack instructions.
3. 45 minutes before the cooking time is complete add the parsnips and carrots. Gently heat together the redcurrant jelly, orange juice and zest then spoon over the meat 30 minutes before the end of the cooking time, return to the oven.
4. Remove the lamb and vegetables and allow to stand before carving. Reduce the pan juices and serve alongside the meat and vegetables with roast potatoes and broccoli florets.
2. Place the leg of lamb in a roasting pan and cook according to the pack instructions.
3. 45 minutes before the cooking time is complete add the parsnips and carrots. Gently heat together the redcurrant jelly, orange juice and zest then spoon over the meat 30 minutes before the end of the cooking time, return to the oven.
4. Remove the lamb and vegetables and allow to stand before carving. Reduce the pan juices and serve alongside the meat and vegetables with roast potatoes and broccoli florets.
serving amount
serves: 6
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