Italian Meat - Lamb Recipes - Lamb with Rosemary and Orange Sauce (Agnello con Salsa di Rosmarino e Arance) Recipe

Ingredients

• 1.5 kg/3 lb loin of lamb

• 2 garlic cloves, sliced

• 30 ml/2 tbsp olive oil

• 250 ml/1 cup orange juice

• 60 ml/4 tbsp chopped fresh rosemary

• 30 ml/2 tbsp grated orange rind

• 30 ml/2 tbsp brown sugar

• 60 ml/4 tbsp lamb or chicken stock

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Method:

1. Place the lamb in a roasting tin (pan) and score the skin. Insert slices of the garlic into the slits and pour the olive oil over the meat.

2. Roast in a preheated oven at 180°C/ 350°F/gas mark 4 for 2 hours.

3. Blend the remaining ingredients together and use to baste the meat every 20 minutes during cooking.

4. Transfer the meat to a carving dish. Spoon off any fat in the roasting tin.

5. Stir in any remaining baste and bring to the boil. Serve with the lamb.