Roast Lamb with Citrus Flavours
This Roast Lamb with Citrus Flavours makes a great accompaniment to your Easter table. There is nothing difficult about cooking a roast; in fact, it is one of the easiest dishes to cook. While the meat is roasting in the oven, prepare the vegetables and then sit with your feet up and enjoy a nice glass of wine! This recipe and more like it can be found in Luci Hirsch’s cookbook Mum’s on the run.
Serves 4 – 6
- 800g – 1.3 kg lean lamb leg joint
- Salt and freshly ground black pepper
- 60 ml freshly-chopped mint or thyme leaves
- Grated rind of 2 oranges (reserve oranges)
- 2 cloves garlic, cut into slivers
- 2 lemons, sliced
- 45 ml dry white wine or white grape juice
1. Preheat the oven to 180°C
2. Make several incisions over the joint with a sharp knife, and season on both sides.
Press the herbs, orange rind and garlic over the surface of the lamb and into the slits.
3. Slice the oranges and place in a large non-stick roasting tin with the lemon slices;
place joint on top.
4. Open roast for the preferred, calculated cooking time, basting occasionally with any
Medium: 25 minutes per 500 g, plus 25 minutes extra.
Well done: 30 minutes per 500 g, plus 30 minutes extra.
5. Cover with foil, if browning too quickly.
6. Add the wine or white grape juice over the lamb thirty minutes before the end of the
7. Allow to rest before carving.
8. Serve with steamed vegetables and a mixture of roast potatoes and sweet potatoes.
• Leftover roast lamb is always a winner; slice thinly and mix with shredded lettuce,
chopped cucumber and avocado pear; pop into a pita bread or a roti, and drizzle with
your favourite sauce.
• Mince leftover lamb (or chop very finely); add some cooked veggies, a little seasoning, a dash
of chutney and/or gravy, and place in an ovenproof dish; top with mashed potatoes for an easy