Medium: 25 minutes per 450g/1lb plus 25
minutes Well done: 30 minute per 450g/1lb plus 30 minutes Oven temperature: Gas mark
4-5/180C/350F
Method
1. Take a 1.25kg/2.5lb lean lamb leg joint
and make several slits into the joint. Mix together the zest of 1 orange,
shredded, 2 cloves of garlic, sliced, and 2 sprigs of fresh rosemary,
leaves taken off the stalk with 15ml (1tbsp) oil. Stuff this mixture into
the slits, weigh the joint and calculate cooking time. Place onto a rack
in a roasting tray and open roast in a preheated oven.
2. 10 - 15 minutes before the end of cooking
time glaze the joint with 30ml (2tbsp) orange marmalade.
3. To make the gravy mix together 150ml (1/4
pint) of water with the juice of the orange and the juices from the pan
(drain off any fat first). Add 15ml (1tbsp) orange marmalade, 15ml (1tbsp)
fresh rosemary chopped, and 30ml (2tbsp) gravy granules. Bring to the boil
and heat until thickened.
4. Serve with roast or mashed potato and
roasted or steamed seasonal vegetables.
Food & Drink 
(serves 4-6)
