Name: Slow-cooked paprika and orange lamb
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 2.5kg Whole Lamb Leg Roast; 1 orange, zested, juiced; 18.20 gm olive oil; 5.00 gm mild paprika; 2 oranges, extra, juiced; 250ml chicken stock; 60ml sherry; 1 bulb garlic, halved; 3 red capsicums, deseeded, cut into wedges; 1 orange, extra, sliced; 150g olive; 250.00 ml chopped flat-leaf parsley; 82.50 ml flaked almonds, toasted; Cooked couscous, to serve

Slow-cooked paprika and orange lamb

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Prep Time:
15 minutes

Cook Time:
240 minutes

Total Time:
255 minutes

Try this delectable slow-cooked paprika and orange lamb, garnished with fresh parsley and toasted almonds.

Ingredients:

2.5kg Whole Lamb Leg Roast
1 orange, zested, juiced
5.00 gm mild paprika
2 oranges, extra, juiced
250ml chicken stock
60ml sherry
1 bulb garlic, halved
3 red capsicums, deseeded, cut into wedges
1 orange, extra, sliced
150g olive
250.00 ml chopped flat-leaf parsley
82.50 ml flaked almonds, toasted
Cooked couscous, to serve

Instructions:

Preheat the oven to 160C. Put the lamb in a large roasting pan. Mix orange zest, 1 tablespoon orange juice, oil, and paprika in a bowl. Add seasoning. Spread the orange mixture over the lamb. In a separate jug, combine the rest of the orange juice, extra orange juice, chicken stock, and sherry. Pour it around the lamb in the pan. Throw in the garlic. Cover the pan tightly with foil. Roast in the oven for 2 hours.
Uncover the dish and add capsicum, orange slices, and olives. Roast for an additional 1 hour, or until the lamb is melt-in-your-mouth tender. Mix parsley and almonds together and sprinkle over the lamb and couscous before serving.

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