- 0:10 Prep
- 2:25 Cook
- 6 Servings
- Capable cooks
Dig into tender lamb leg basted in a brandy and rosemary marinade.
Ingredients
- 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
Method
- Step 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.
- Step 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.
- Step 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.
Nutrition
2185 kj
Energy
11g
Fat Total
5g
Saturated Fat
1g
Fibre
67g
Protein
32g
Carbs (total)
All nutrition values are per serve
Notes
Picnic tip: Roast the lamb in the morning of the picnic. After resting the meat, carve and transport the slices in an airtight container in a chiller bag.
Preparation time excludes overnight marinating and 20 mins resting time.
- Author: Alison Adams
- Image credit: Colin Cooke & Jeremy Simons
- Publication: Australian Good Taste
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