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Oven Roasted Lamb with Wine and Orange Juice Recipe

2012/05/22 by Varga László



Ingredients (4-6 persons)

  • half of a medium lamb (approx. 4 kg) without internal organs and head (I used them for a soup)
  • 250 ml white wine
  • 250 ml orange juice
  • 4 branches fresh rosemary
  • salt and black pepper
  • 4 green garlic stalks

 

Preparation method:

  1. Cut up the half of the lamb in pieces so it fits an oven pan. Rub salt and pepper on both sides.
  2. Pour over the roast pan the wine and orange juice, add the rosemary branches.
  3. Chop the green garlic and add half of it to the marinade tray. Let it marinate for 4-6 hours, turning once. If you leave it at room temperature it will gain more flavour than in refrigerator.
  4. Preheat an oven to 200 C.
  5. Remove the lamb from the tray. Make some incisions on the lamb’s surface and stuff in the the other half of chopped green garlic.
  6. Place the lamb pieces in the oven on a middle roasting rack – with the fatter side upside – and place beneath the roasting pan for the meat drippings.
  7. Roast for half an hour at this heat, then reduce temperature to 150 C and roast for another 2 & 1/2 hours.
  8. Meanwhile i prepared the colcannon as sidedish at the request of my friends who were invited at dinner. You can find the colcannon recipe at my St. Patrick’s Irish beef Stew post.
  9. Remove the lamb from the oven, let it rest for 5-10 minutes, then carve it nicely and serve with the colcannon.
  10. I had some Hungarian pickles to accompany it – small bell peppers and cucumbers stuffed with cabbage. Yummy!
  11. Serve with some glasses of wine – Cabernet Sauvignon is the best, but you can serve other dry wines red, white and  rose, all of them match this dish.

Miel la cuptor marinat în vin şi suc de portocale. Reţeta:



7 Comments »

  1. Nancy Josland Dalsin says:

    Love this recipe and the colcannon, is a perfect side dish along side the lamb.

    • Yes indeed it was a very good combination.
      And I left out the green onion of the colcannon recipe, due to a friend and it was better still 😉

    • Apay says:

      Every time I eat meat I thank the creature who gave me the food, like I heard a nitvae American OLD grandfather say once. It is good to be grateful for everything. Right now I am grateful that I have barley, if not any lamb! I will do something good with it. That recipe sounds very delicious!

  2. Oven Roasted Lamb is such a delicious delicacy especially when it’s added with wine. I’m craving for one now but just looking at the photo and Reading the recipe. Thank you for sharing it to us.

  3. David Head says:

    A delicouse recipe as usual. Looks wonderful . The orange will give a real zesty taste and help to give the dish a fresh and fruity taste. I think a touch of lime also would just add a little .But great recipe as always
    Kind Regards
    David Head

  4. Lola says:

    I`VE TRIED AND IT IS DELICIOUS 🙂 Try with white pepper, it is even better

  5. partyhead says:

    Looks delicious. The orange juice sounds amazing with the lamb.

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