Or­ange, honey & ta­marind-glazed leg of lamb

Ready in 1 hour 15 min­utes | Serves 4-6 | DF | GF

Nadia - - FOOD ROASTS -


2 cups freshly squeezed or­ange juice (from about 4-5 or­anges) 2½ tsp honey 1 whole star anise 1 chilli, seeds re­moved, finely chopped 1¼ tsp se­same oil 1¼ tsp soy sauce* 2½ tsp ta­marind purée


1½ Tbsp olive oil 1 but­ter­flied lamb leg (about 1.2kg), at room tem­per­a­ture Chopped co­rian­der, to serve 1 Pre­heat oven to 200°C. Line an oven tray or roast­ing dish with bak­ing pa­per.

2 Place or­ange juice, honey, star anise, chilli, se­same oil, soy sauce and ta­marind purée in a small pot. Bring to boil and cook on medium-high heat un­til syrupy and re­duced to about ½ cup liq­uid (about 12-15 min­utes). Re­serve about one-third of the glaze in a ramekin for serv­ing.

3 Heat olive oil in a large fry­ing pan on a high heat. Sea­son lamb with salt and sear in fry­ing pan for about 2 min­utes on each side. Trans­fer to oven tray and spoon over glaze, re­serv­ing a lit­tle for bast­ing. Roast for about 30 min­utes for medium lamb, bast­ing once with glaze half­way through.

4 Cover lamb with foil and rest for about 15 min­utes be­fore slic­ing. Spoon over re­served glaze and scat­ter with co­rian­der. Serve with steamed bok choy and rice or roast pump­kin, pota­toes or ku­mara.

*Check la­bel if eat­ing gluten free.

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