Leg of lamb with coriander and orange

Serves 6-8
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Indy Lifestyle Online

1 leg of lamb (2-3kg/4lb 8oz-6lb 12oz), boned, but not butterflied
500ml/16fl oz red wine
2 tablespoons coriander seeds, toasted in a dry pan
Small bunch rosemary, leaves stripped off, stems discarded
4 cloves garlic, each cut into 4 slices
100ml/3fl oz olive oil
8 or so long strips of orange zest, pith removed
1 tablespoon salt
Big dash Worcestershire sauce

1 leg of lamb (2-3kg/4lb 8oz-6lb 12oz), boned, but not butterflied
500ml/16fl oz red wine
2 tablespoons coriander seeds, toasted in a dry pan
Small bunch rosemary, leaves stripped off, stems discarded
4 cloves garlic, each cut into 4 slices
100ml/3fl oz olive oil
8 or so long strips of orange zest, pith removed
1 tablespoon salt
Big dash Worcestershire sauce

With a sharp knife, make 12 little pockets on skin side of lamb, and push a bit of garlic and a few rosemary leaves into each. Push rest of garlic and rosemary between muscles on other side of leg.

Mix remaining ingredients in a glass or earthenware dish just big enough to hold meat. Squash in lamb, ensuring marinade covers it as much as possible. Turn it over a few times, and cover dish.

Refrigerate for at least a day - longer, if you want a gamier-tasting roast. Turn it whenever you remember.

To barbecue, cook in foil over a high heat to start, then remove foil and finish on a lower heat. Rest meat before carving.

To roast, allow about an hour on a rack at 200C/400F/Gas 6, then leave to rest, covered in foil, for 20 minutes.

Carve into fairly thick slices and serve with new potatoes and green beans.

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