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Current Position:Home » News » Recipes & Cooking » Ingredients & Methods » BBQ & Grilling » Topic

Marmalade-glazed lamb

Zoom in font  Zoom out font Published: 2014-04-21  Views: 26
Core Tip: Dig into tender lamb leg basted in a brandy and rosemary marinade.
Marmalade-glazed lamb

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

1. Line a roasting pan with baking paper. Use a sharp knife to score the lamb crossways, curving the scores slightly. Place in the lined pan.

2. Combine 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.

3. Preheat 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.


 
 
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