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
- Cut up the half of the lamb in pieces so it fits an oven pan. Rub salt and pepper on both sides.
- Pour over the roast pan the wine and orange juice, add the rosemary branches.
- 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.
- Preheat an oven to 200 C.
- 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.
- 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.
- Roast for half an hour at this heat, then reduce temperature to 150 C and roast for another 2 & 1/2 hours.
- 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.
- Remove the lamb from the oven, let it rest for 5-10 minutes, then carve it nicely and serve with the colcannon.
- I had some Hungarian pickles to accompany it – small bell peppers and cucumbers stuffed with cabbage. Yummy!
- 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: