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Slow Roasted Lamb with Wild Oranges, Rosemary and Garlic
Ingredients
1
quarter lamb
shoulder and ribs, approximately 6-7 kilos (13 - 15 lbs)
2
medium farmed oranges
quartered
3
medium wild oranges or 3 large lemons
quartered
1
head of fresh garlic
if available or regular garlic
2
heaping tablespoons seedless Dijon mustard
2
large sprigs fresh rosemary
leaves only
1/2
cup
freshly squeezed orange juice
1/4
cup
olive oil
1
teaspoon
salt
1
teaspoon
pepper
Instructions
Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.
Place the lamb in a roasting pan and marinate it for 2 hours, turning it over after one hour.
Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 6 hours or until the meat is fork-tender.