Name: Orange and rosemary roast lamb with citrus salad recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 1
Ingredients: 2kg Lamb Shoulder Roast Bone In; 8 small rosemary sprigs; 2 red onions, cut into wedges; 125ml orange juice; 16.00 gm brown sugar; 2.50 gm ground paprika; 250ml chicken stock; 2 mandarins (such as Afourer), peeled, thickly sliced; 2 oranges, peeled, thinly sliced; 1 Ruby Red grapefruit, peeled, thinly sliced; 1 small fennel, finely shaved, fronds reserved; 1/2 red onion, halved, thinly sliced; 60g pkt Baby Rocket; 36.40 gm extra virgin olive oil; 40.00 ml white wine vinegar; 28.60 gm honey; 11.80 gm wholegrain mustard

Orange and rosemary roast lamb with citrus salad recipe

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Prep Time:
15 minutes

Cook Time:
360 minutes

Total Time:
375 minutes

Elevate roast lamb with zesty orange and fragrant rosemary, perfect for both a gourmet dinner or a delicious sandwich.

Ingredients:

2kg Lamb Shoulder Roast Bone In
8 small rosemary sprigs
2 red onions, cut into wedges
125ml orange juice
2.50 gm ground paprika
250ml chicken stock
2 mandarins (such as Afourer), peeled, thickly sliced
2 oranges, peeled, thinly sliced
1 Ruby Red grapefruit, peeled, thinly sliced
1 small fennel, finely shaved, fronds reserved
1/2 red onion, halved, thinly sliced
60g pkt Baby Rocket
40.00 ml white wine vinegar
28.60 gm honey
11.80 gm wholegrain mustard

Instructions:

Preheat your oven to 140°C. Next, place the lamb fat-side up on a clean surface and make 8 small slits on top with a sharp knife. Insert 1 rosemary sprig into each slit.
Place the onion at the base of a large roasting pan, followed by the lamb. Brush the lamb with orange juice, sprinkle with sugar and paprika, then season. Pour stock around the lamb and cover the pan tightly with foil. Roast for 6 hours, basting occasionally, until the lamb is tender. Let it rest covered for 10 minutes before serving.
Arrange mandarin, orange, grapefruit, fennel, onion, and rocket beautifully on a serving platter to create the citrus and fennel salad.
Combine oil, vinegar, honey, and mustard in a jar with a lid. Shake well to mix. Season to taste.
- Drizzle half of the dressing over the citrus and fennel salad, then sprinkle with the reserved fennel fronds. - Transfer the lamb and roasted onion to a large serving platter and drizzle with pan juices. - Serve the lamb alongside the citrus and fennel salad, with the remaining dressing on the side.

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