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Name: Honey And Orange Glazed Lamb
Prep time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: ; (2tbsp); 300 ml Red wine; (10fl oz); Salt; 15 ml Honey; (1tbsp); 30 ml Fresh mint; roughly chopped; ; approximately 1.5kg; 3 Garlic; 1 Bone-In Shoulder Waitrose; 4 Sprigs fresh rosemary; 1 Orange; halved; ; (3lb 5oz)

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INGREDIENTS

; (2tbsp)
300 ml Red wine; (10fl oz)
Salt
15 ml Honey; (1tbsp)
30 ml Fresh mint; roughly chopped
; approximately 1.5kg
3 Garlic
1 Bone-In Shoulder Waitrose
4 Sprigs fresh rosemary
1 Orange; halved
; (3lb 5oz)

Servings

INSTRUCTIONS

Cut deep slits in the skin of the lamb. Place in a large non-metallic dish. Pare the rind from half the orange and cut into thin strips. Store in a plastic food bag until required. Finely grate the remaining rind and place in a bowl with the freshly squeezed orange juice, wine, mint, half the rosemary, 1 clove of crushed garlic and the honey. Season and mix well. Pour over the lamb and leave covered in the refrigerator to marinate for several hours or preferably overnight. Line a large roasting tin with foil and put the marinated lamb in the tin. Cut the remaining garlic cloves into slivers and insert, with the rest of the rosemary and the reserved orange peel, into the slits in the lamb. Pour the remaining marinade over the top. Place in the centre of a preheated oven at 180?C, 350F, gas mark 4 for 1 hour. Baste well, then loosely cover with foil and continue to cook for a further 30-45 minutes, depending on the size of the joint and how well done you like the lamb. Allow the meat to rest for a few minutes before serving NOTES : This tangy, rich marinade not only imparts a delicious flavour to the lamb but also gives the meat a beautiful glazed appearance. Serve with new potatoes and fresh vegetables.

NOTES

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Honey And Orange Glazed Lamb

; (2tbsp) 
300 ml Red wine; (10fl oz) 
  Salt 
15 ml Honey; (1tbsp) 
30 ml Fresh mint; roughly chopped 
  ; approximately 1.5kg 
3  Garlic 
1  Bone-In Shoulder Waitrose 
4  Sprigs fresh rosemary 
1  Orange; halved 
  ; (3lb 5oz)

Cut deep slits in the skin of the lamb. Place in a large non-metallic dish.    Pare the rind from half the orange and cut into thin strips. Store in a  plastic food bag until required.    Finely grate the remaining rind and place in a bowl with the freshly  squeezed orange juice, wine, mint, half the rosemary, 1 clove of crushed  garlic and the honey. Season and mix well.    Pour over the lamb and leave covered in the refrigerator to marinate for  several hours or preferably overnight.    Line a large roasting tin with foil and put the marinated lamb in the tin.    Cut the remaining garlic cloves into slivers and insert, with the rest of  the rosemary and the reserved orange peel, into the slits in the lamb. Pour  the remaining marinade over the top.    Place in the centre of a preheated oven at 180?C, 350F, gas mark 4 for 1  hour. Baste well, then loosely cover with foil and continue to cook for a  further 30-45 minutes, depending on the size of the joint and how well done  you like the lamb.    Allow the meat to rest for a few minutes before serving        NOTES : This tangy, rich marinade not only imparts a delicious flavour to  the lamb but also gives the meat a beautiful glazed appearance. Serve with  new potatoes and fresh vegetables.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 5 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 9.2mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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