Leg of Lamb with Orange and Grapefruit Glaze with Watercress, Garlic and Fruit Stuffing
recipe
Leg of Lamb with Orange and Grapefruit Glaze with Watercress, Garlic and Fruit Stuffing
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Roast lamb is always a great hit for Sunday lunch and family get-togethers. Jazz it up with our fruity glaze and moreish stuffing.
Ingredients
2 tbsp olive oil
- 2.25 kg leg of lamb
- 25g butter
- 2 small onions, finely chopped
- 1 clove garlic, crushed
- 50g watercress, roughly chopped
- 50g breadcrumbs
- rind and juice of 1 grapefruit
- 50g dried apricots, chopped
- pinch each of salt and ground black pepper
- 6 tbsp orange marmalade
Serves:
4
Preparation:
45
Cook Time:
180
Total Time:
225min
Directions
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- Preheat the oven to #C/#F/gas mark Heat the oil in a large frying pan over a medium heat. Fry the lamb until brown, to seal the joint, then place on a rack in a large roasting tin without covering with foil. Cook in the centre of the oven for hours*. (Alternatively, for a healthier option, do not seal the joint with the oil, and place it directly into a roasting tin and cook for hours minutes.)
- Meanwhile, make the stuffing by heating the butter in a frying pan over the medium heat. Fry the onion and garlic for minutes, or until it starts to soften. Add the watercress and fry for a further minutes, then take off the heat and tip into a bowl. Add the breadcrumbs, half the grapefruit rind and all the apricots and season well. Shape the stuffing into even-sized balls and reserve.
- Make the glaze by placing the orange marmalade, the juice and the remaining rind of the grapefruit into a saucepan. Bring to the boil and simmer for minutes until the glaze starts to thicken.
- Remove the joint from the oven and arrange the stuffing balls around the lamb. Brush the joint with some of the glaze and then return to the oven for a further minutes. Re-glaze the joint twice more during this cooking time. Remove from the oven and allow to rest somewhere warm for minutes before carving. Serve with saut&#ed potatoes and freshly steamed asparagus.
- * If your joint is a different weight from the recommended size, calculate the cooking time according to the back of pack instructions minus minutes to allow for glazing.
Source: Tesco
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