Ingredients
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2.6kg leg of lamb
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330g (1 cup) St Dalfour Orange Marmalade
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60ml (1/4 cup) brandy
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1 1/2 tablespoons chopped fresh rosemary
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1 tablespoon Worcestershire sauce
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250ml (1 cup) water
Method
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1Line a roasting pan with baking paper. Use a sharp knife to score the lamb crossways, curving the scores slightly. Place in the lined pan.
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2Combine 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.
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3Preheat 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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