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.
