Lamb leg with orange and baslamic vinegar
|10 min||3- 4 hours|
- 1 package New Zealand Lamb leg 2.5+Kg
- 2 tbsp Epic Spice Lamb rub
- Maldon sea salt flakes
- 1 tbsp Ardo garlic diced
- 2 springs Alion fresh rosemary
- 60 ml Chorio Extra virgin olive oil
- 600g thickly sliced onion*
- 1 sliced orange*
- 4-5 springs Alion fresh thyme
- 2 bay leaves*
- For the sauce:
- 2 tsp Reines Dijon Mustard
- 50g Lurpak unsalted butter (melted)
- 40g foodhaus thyme honey
- 100ml Kampos Chios fresh orange juice
- 100ml Top Balsamic vinegar
- 80ml cognac*
- 125ml chicken stock*
Preheat the oven to 200°C. Place the leg of lamb on a tray and wipe it with kitchen paper. Season both sides with Epic Spice lamb rub and salt. With a sharp knife, poke 6-7 holes in the leg. Fill each hole with garlic and few sprigs of rosemary. In an oven tray, put olive oil and cover the base with the cut onion. Place the orange slices on top and scatter thyme springs and bay leaves. Add the lamb leg on top of them and put the tray in the oven and cook for 20 minutes.
While the lamb is being cooked, make the sauce. Mix all the ingredients in a small saucepan with a spout, except stock. Reduce the oven temperature to 150°C. Remove tray from the oven and pour over the sauce. Pour the chicken stock only over the onions . Cover the tray first with non-stick paper and then with double foil. Place back in the oven and cook at 150°C for 3 hours.
After 3 hours, uncover the food and pour the pan juices over it with a spoon. Increase the oven temperature to 200°C and cook uncovered for 20 minutes, sprinkling with the pan juices 3-4 times, until it gets golden.
Serve with potatoes or rice.
*This recipe item is not found in foodhaus shop