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Marmalade-glazed lamb

  • 0:10 Prep
  • 2:25 Cook
  • 6 Servings


  • 2.6kg leg of lamb
  • 330g (1 cup) St Dalfour Orange Marmalade
  • 60ml (1/4 cup) brandy
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 tablespoon Worcestershire sauce
  • 250ml (1 cup) water


  • 1
    Line a roasting pan with baking paper. Use a sharp knife to score the lamb crossways, curving the scores slightly. Place in the lined pan.
  • 2
    Combine the marmalade, brandy, rosemary and Worcestershire sauce in a bowl. Drizzle over the lamb. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
  • 3
    Preheat oven to 160C. Pour the water around the lamb. Roast, basting occasionally with pan juices, for 2 hours to 2 hours 15 minutes for medium or until the lamb is cooked to your liking. Set aside for 20 minutes to rest before carving.

Source: taste.com.au


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