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Spring lamb with rosé wine and oranges

Spring lamb with rosé wine and oranges

Delight in the succulent flavors of spring lamb with rosé wine and oranges, where a tender leg of lamb is roasted to perfection with aromatic herbs, carrots, onions, and celery. Finished with a luscious orange-infused rosé wine gravy and a touch of redcurrant jelly, this elegant dish balances savory, citrusy, and subtly sweet notes. Perfect for festive dinners, special occasions, or a luxurious weekend meal that’s sure to impress family and guests alike.

Prep Icon
Prep
10 min
Bake
1 hr 50 min
Total
2 hrs
Serving Icon
Serving
6 people
Recipe Type
Meat
Recipe Main Image

Ingredients

2.25 kg leg of lamb
75 ml olive oil
2 large carrots
1 onion
2 celery stalks
1 tbsp chopped rosemary
Bay, rosemary, thyme
1 orange zest and juice
1 tsp plain flour
½ bottle of rosé wine
1 tbsp redcurrant jelly
500 ml chicken or vegetable stock
Salt, pepper

Instructions

  1. Preheat the oven to 180° C. Trim lamb of excess fat and place the fat in a tin in the oven with half of the olive oil.
  2. Criss-cross the Jamb on top and sides. Mix the rest of olive oil with rosemary, salt and pepper.Coat the lamb with this mixture and place it in the tin in the oven. Keep turning lamb until it colors.
  3. Tip vegetables roughly chopped and sprigs of herbs into tin. Add extra salt. Roast for 50 min until outside starts to brown.
  4. Remove from oven and turn down heat to 140°C. Scrape vegetables from bottom of tin and turn lamb over. Baste and cook for 45-50 min.
  5. Remove from the oven and cover with tented foil.
  6. Blanch orange zest in boiling water for 1 min. Drain and put aside.
  7. Remove vegetables and reserve. Skim away all but 1 tbsp of fat. Sprinkle with flour, stirring constantly. Add wine, orange juice and zest and stock.
  8. Put back the tin on medium heat in the oven. Boil rapidly for 10 min until thickened and reduced by about half.
  9. Stir in redcurrant jelly and simmer until melted.
  10. Serve lamb with vegetables and hot gravy.

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