• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C, D
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Leg of lamb

  2. 1/2 cup 99g / 3 1/2oz Clarified butter

  3. 2 cups 125g / 4.4oz Onions - chopped (medium)

  4. 1 cup 110g / 3.9oz Carrot - chopped (medium)

  5. 1 Leek - chopped

  6. 2 cups 474ml Cold water - plus

  7. 3/4 cup 177ml Cold water

  8. 1 section Parsley - plus

  9. 1 tablespoon 15ml Chopped parsley

  10. 2 Bay leaves

  11. 1 teaspoon 5ml Crystallized salt

  12. 1 cup 146g / 5.1oz Bread crumbs

  13. 2 Oranges - rinds peeled,

  14. Piths removed, pulp segmented

  15. 2 teaspoons 10ml Arrowroot - mixed with

  16. 1/4 cup 59ml Water

  17. 1/4 cup 49g / 1.7oz Granulated sugar

  18. 5/8 cup 148ml Grand Marnier

  19. All-purpose flour - to dust

  20. Salt - to taste

  21. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Carefully remove bones from lamb, except for the last "shin" bone. Scrape meat off bones. Preheat oven to 350 degrees.

  2. In a large saucepan, add 1/4 cup clarified butter and onions, carrots, and leeks. Stir and add in bones and 2 cups cold water. Raise heat and bring to a boil, then lower to a simmer and reduce by half. Season with sprig of parsley, bay leaves, and crystallized salt.

  3. Heat small frying pan. Add bread crumbs and pour remaining butter on top. Cook gently. Add orange segments and continue to cook. Meanwhile, combine orange rind and 3/4 cup water in small pan and bring to a boil. Add arrowroot and sugar and reduce to low heat until it begins to thicken to a glaze. Transfer bread crumbs and orange segments to a mixing bowl. Season stuffing with Grand Marnier, salt, white pepper, and chopped parsley.

  4. Stuff lamb and close pouch with skewers, lacing up with string in between, like a big boot. Make shallow diagonal slashes over top of lamb. Season flour with salt and pepper. Dust lamb with flour. Place in baking dish and roast for 1 hour 40 minutes.

  5. Remove lamb from oven and place in a bain marie (small baking dish set in a larger baking pan which is filled half way with water). Increase heat to 500 degrees and cook for another 15 minutes. Baste with orange glaze.

  6. This recipe yields 6 servings.


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