Orange-Balsamic Leg of Lamb by @cuisinovia
8 servings
🍖
1.9 kg
Leg of lamb
🍖
2 tbsp
Lamb rub
🧂
3 g
Sea salt
🧄
2 cloves
Garlic
🌿
2 sprigs
Rosemary
🫒
60 ml
Olive oil
🧅
600 g
Onions
🍊
1 large
Orange
🌿
5 sprigs
Thyme
🌿
2
Bay leaves
🌼
10 ml
Dijon mustard
🧈
50 g
Unsalted butter
🍯
40 g
Honey
🧃
100 ml
Orange juice
🍇
100 ml
Balsamic vinegar
🥃
80 ml
Brandy
🍲
130 ml
Chicken broth
Preheat
Preheat the fan oven to 200°C.
Pat
New Zealand leg of lamb
Pat the 1.9 kg leg of lamb dry with kitchen paper.
Sprinkle- New Zealand leg of lamb
lamb spice rub
Sprinkle the lamb with 2 tbsp lamb spice rub and sea salt.
Rub- New Zealand leg of lamb
- lamb spice rub
Rub the seasonings evenly over both sides of the lamb.
- Step
- New Zealand leg of lamb
Make 6 to 7 deep slits across the lamb with the small sharp knife.
- Stuff
- New Zealand leg of lamb
garlic
fresh rosemary
Stuff the slits with the sliced garlic and rosemary leaves.
- Drizzle
olive oil
Drizzle 60 ml olive oil into the roasting pan.
Arrange
onion
Arrange the 600 g sliced onion in an even layer in the roasting pan.
Place
orange- onion
Place the sliced orange in the center over the onion layer.
- Scatter
- fresh thyme
- Orange
Scatter the fresh thyme and bay leaf around the orange slices.
Set- New Zealand leg of lamb
- orange
Set the seasoned lamb leg on top of the orange slices.
- Roast
- New Zealand leg of lamb
Roast the lamb uncovered at 200°C for 20 minutes.
Combine
Dijon mustard
unsalted butter- honey
Combine Dijon mustard, melted butter, honey, orange juice, balsamic vinegar, and brandy in the mixing bowl.
- Whisk
- Dijon mustard
- unsalted butter
- honey
Whisk the braising liquid until smooth and well combined.
Reduce
Reduce the fan oven temperature to 150°C.
Pour
- New Zealand leg of lamb
- Dijon mustard
- unsalted butter
Pour the prepared braising liquid over the roasted lamb.
- Pour
chicken broth- onion
- Leg of lamb
Pour 125 ml chicken broth over the onions around the lamb.
- Cover
Cover the roasting pan with greaseproof paper.
SealSeal the roasting pan tightly with aluminum foil.
- Bake
- New Zealand leg of lamb
Bake the covered lamb at 150°C for 180 minutes without disturbing it.
- Step
Remove the greaseproof paper and aluminum foil from the roasting pan.
- Baste
- New Zealand leg of lamb
Baste the lamb with the pan juices.
- Step
Increase the fan oven temperature to 200°C.
- Roast
- New Zealand leg of lamb
Roast the uncovered lamb for 20 minutes at 200°C.
- Baste
- New Zealand leg of lamb
Baste the lamb 3 to 4 times with pan juices during the final roasting period.
Serve- New Zealand leg of lamb
- onion
Rest the lamb for 10 minutes before carving and serving with the onions and sauce.
Orange-Balsamic Leg of Lamb by @cuisinovia
8 servings
🍖
1.9 kg
Leg of lamb
🍖
2 tbsp
Lamb rub
🧂
3 g
Sea salt
🧄
2 cloves
Garlic
🌿
2 sprigs
Rosemary
🫒
60 ml
Olive oil
🧅
600 g
Onions
🍊
1 large
Orange
🌿
5 sprigs
Thyme
🌿
2
Bay leaves
🌼
10 ml
Dijon mustard
🧈
50 g
Unsalted butter
🍯
40 g
Honey
🧃
100 ml
Orange juice
🍇
100 ml
Balsamic vinegar
🥃
80 ml
Brandy
🍲
130 ml
Chicken broth
Preparation Steps
Step 1/26
Preheat the fan oven to 200°C.
Step 2/26
Pat the 1.9 kg leg of lamb dry with kitchen paper.
Step 3/26
Sprinkle the lamb with 2 tbsp lamb spice rub and sea salt.
Step 4/26
Rub the seasonings evenly over both sides of the lamb.
Step 5/26
Make 6 to 7 deep slits across the lamb with the small sharp knife.
Step 6/26
Stuff the slits with the sliced garlic and rosemary leaves.
Step 7/26
Drizzle 60 ml olive oil into the roasting pan.
Step 8/26
Arrange the 600 g sliced onion in an even layer in the roasting pan.
Step 9/26
Place the sliced orange in the center over the onion layer.
Step 10/26
Scatter the fresh thyme and bay leaf around the orange slices.
Step 11/26
Set the seasoned lamb leg on top of the orange slices.
Step 12/26
Roast the lamb uncovered at 200°C for 20 minutes.
Step 13/26
Combine Dijon mustard, melted butter, honey, orange juice, balsamic vinegar, and brandy in the mixing bowl.
Step 14/26
Whisk the braising liquid until smooth and well combined.
Step 15/26
Reduce the fan oven temperature to 150°C.
Step 16/26
Pour the prepared braising liquid over the roasted lamb.
Step 17/26
Pour 125 ml chicken broth over the onions around the lamb.
Step 18/26
Cover the roasting pan with greaseproof paper.
Step 19/26
Seal the roasting pan tightly with aluminum foil.
Step 20/26
Bake the covered lamb at 150°C for 180 minutes without disturbing it.
Step 21/26
Remove the greaseproof paper and aluminum foil from the roasting pan.
Step 22/26
Baste the lamb with the pan juices.
Step 23/26
Increase the fan oven temperature to 200°C.
Step 24/26
Roast the uncovered lamb for 20 minutes at 200°C.
Step 25/26
Baste the lamb 3 to 4 times with pan juices during the final roasting period.
Step 26/26
Rest the lamb for 10 minutes before carving and serving with the onions and sauce.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
690 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
3 hours 40 minutes
Overall
4 hours 10 minutes
Difficulty
Level
Hard (3/4)
Steps
26 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Geographic
Cyprus, Eastern Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos