Name: Honey And Orange Glazed Lamb
Ingredients: 1 Bone-In Shoulder Waitrose Dorset Lamb; weighing; ; approximately 1.5kg; ; (3lb 5oz); 1 Orange; halved; 300 ml Red wine; (10fl oz); 30 ml Fresh mint; roughly chopped; ; (2tbsp); 4 Sprigs fresh rosemary; 3 Cloves garlic; 15 ml Honey; (1tbsp); Salt and freshly ground black pepper

Our relationship with our fellows and our relationship with God are so linked that we cannot disturb one without disturbing the other. Everything that comes between us and another, such as impatience, resentment or envy, comes between us and God. These barriers are sometimes no more than veils – veils through which we can still, to some extent, see. But if not removed immediately, they thicken into blankets and then into brick walls, and we are shut off from both God and our fellows, shut in to ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats	Dorset	Waitrose1	5	servings

INGREDIENTS

1		Bone-In Shoulder Waitrose Dorset Lamb; weighing
		; approximately 1.5kg
		; (3lb 5oz)
1		Orange; halved
300	ml	Red wine; (10fl oz)
30	ml	Fresh mint; roughly chopped
		; (2tbsp)
4		Sprigs fresh rosemary
3		Cloves garlic
15	ml	Honey; (1tbsp)
		Salt and freshly ground black pepper

INSTRUCTIONS

Cut deep slits in the skin of the lamb. Place in a large non-metallic dish.
Pare the rind from half the orange and cut into thin strips. Store in a
plastic food bag until required.
Finely grate the remaining rind and place in a bowl with the freshly
squeezed orange juice, wine, mint, half the rosemary, 1 clove of crushed
garlic and the honey. Season and mix well.
Pour over the lamb and leave covered in the refrigerator to marinate for
several hours or preferably overnight.
Line a large roasting tin with foil and put the marinated lamb in the tin.
Cut the remaining garlic cloves into slivers and insert, with the rest of
the rosemary and the reserved orange peel, into the slits in the lamb. Pour
the remaining marinade over the top.
Place in the centre of a preheated oven at 180ºC, 350ºF, gas mark 4 for 1
hour. Baste well, then loosely cover with foil and continue to cook for a
further 30-45 minutes, depending on the size of the joint and how well done
you like the lamb.
Allow the meat to rest for a few minutes before serving
Converted by MC_Buster.
NOTES : This tangy, rich marinade not only imparts a delicious flavour to
the lamb but also gives the meat a beautiful glazed appearance. Serve with
new potatoes and fresh vegetables.
Converted by MM_Buster v2.0l.

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