ORANGE-GLAZED LAMB

Sunday Tasmanian - Tassie Living - - DELICIOUS.ON SUNDAY -

SERVES 4-6

2 tbs cumin seeds

2 tbs co­rian­der seeds

1 tbs fen­nel seeds

1½ tbs olive oil

2 x 1kg lamb ribs (or pork ribs)

3 star anise

2 gar­lic cloves

2 tsp finely grated ginger

2 tbs honey

1 cin­na­mon stick

1 radic­chio (or gem let­tuce)

Hand­ful flat-leaf parsely leaves

Juice of ½ orange, plus wedges to serve

Orange glaze

Juice of 6 or­anges cup (115g) honey For the orange glaze, place juice and honey in a saucepan over high heat. Bring to the boil and cook for 12 min­utes or un­til re­duced by two-thirds. Set aside.

Pre­heat oven to 180°C and grease a large roast­ing pan. Place cumin, co­rian­der and fen­nel seeds in a fry­pan over high heat. Toast 1-2 min­utes un­til fra­grant. Us­ing a mor­tar and pes­tle, crush to fine pow­der. Rub 2 tsp oil over lamb and coat in seed mix. Place star anise, gar­lic, ginger, honey, cin­na­mon and % cup (60m1) water in pre­pared pan and com­bine. Add lamb and turn to coat. Cover with foil and roast for 3 hours or un­til lamb is very ten­der. In­crease the oven tem­per­a­ture to 200°C. Line a bak­ing tray with bak­ing pa­per. Re­move lamb from star anise mix­ture and dis­card liq­uid. Place Iamb in sec­ond pre­pared pan and brush with a lit­tle of the orange glaze. Roast, bast­ing with the glaze ev­ery 10 min­utes, for 30 min­utes or un­til dark golden. Re­serve re­main­ing glaze. Mean­while, com­bine radic­chio leaves, pars­ley, orange juice and re­main­ing oil in a bowl. Driz­zle lamb with re­main­ing glaze and serve with salad and orange wedges.

NU­TRI­TION • 18G PRO­TEIN • 13G SAT FAT • 31G CARB • 31G SUG­ARS • 90MG SODIUM • 475 CAL (1990KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.