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Oranges join with mint to glaze lamb.

Oranges join with mint to glaze lamb

The impact of fresh oranges adds a newtwist to the traditional partnership of lamb and mint.

To begin, you poach whole unpeeled oranges,then cut them into wedges and simmer in an orange syrup; both fruit and peel are good to eat. The syrup makes a glaze for the lamb and caramelizes the oranges as they bake with potatoes.

Mint enters the picture when you add it tothe roast drippings along with vinegar, broth, and any extra orange glaze. This makes the thin but flavorful sauce that goes with the lamb, oranges, and potatoes.

Orange-glazed Lamb with Mint

1 leg of lamb (about 5 1/2 lb.)

2 cloves garlic, cut into thin slivers

6 medium-size (about 2 lb.) thinskinnedpotatoes

Poached oranges (recipe follows)

1/2 cup red wine vinegar

1/2 cup regular-strength beef broth

1/4 cup chopped fresh mint

Fresh mint sprigs

Salt and pepper

Trim and discard excess surface fat on legof lamb. Rinse leg and pat dry. With a thin-bladed knife, pierce 1-inch slits 2 inches apart around the entire leg; push a garlic sliver into each slit. Place leg, fattiest side up, in a V-shaped rack in a 12-by 17-inch roasting pan.

Scrub potatoes and pierce each in severalplaces with the thin-bladed knife; arrange in pan around rack. Bake the lamb and potatoes, uncovered, in a 325| oven until meat thermometer inserted in thickest part of leg (not against bone) registers 140| for rare or 150| for medium, and potatoes give readily when pressed, 1 3/4 to 2 hours.

About 30 minutes before lamb is done,push potatoes to one side of pan and spoon poached oranges into the open space. Baste leg and fruit with about 1/3 of the syrup from the poached oranges. Continue to bake, basting meat and fruit with syrup about every 10 minutes, until lamb is cooked to the desired temperature.

Place lamb on a platter and potatoes andoranges in another dish; keep all the foods warm while finishing the sauce.

Set roasting pan on high heat and addvinegar, broth, and remaining orange syrup; scrape browned bits free. Boil rapidly until reduced to 1 cup, 5 to 8 minutes. Drain any juices from lamb platter into the roasting pan. Remove pan from heat; stir chopped mint into sauce.

To serve, surround lamb with potatoesand oranges; garnish with mint sprigs. Pour sauce into a pitcher or bowl to ladle onto individual servings of sliced lamb, potatoes, and oranges; add salt and pepper to taste. Makes 5 or 6 servings.-- Helen Hall, Port Angeles, Wash.

Poached oranges. Put 4 medium-size orangesin a 4- to 5-quart pan and cover with water; bring to boiling on high heat. Cover and simmer until oranges are soft when pressed, about 15 minutes; drain and let cool. Cut each orange in half, then each half into 4 triangular wedges.

In the same pan, combine 1 can (6 oz.)frozen orange juice concentrate, 1/2 cup sugar, and 1/2 cup water. Bring to a boil on high heat, stirring.

Add orange pieces to pan. Cook, uncovered,on medium-high heat, stirring occasionally, until approximately 1/3 cup syrup is left, about 20 minutes. Lift oranges from pan with a slotted spoon and drain; set aside, leaving syrup in pan. If made ahead, cover and chill up to overnight; warm syrup to use.

Photo: Carve orange-glazed lamb to serve withpotatoes and baked glazed orange wedges; mint-orange sauce goes with everything

Photo: Poach orange wedges in orange syrup.Bake fruit with the lamb and use the syrup to glaze meat as it browns
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:May 1, 1987
Words:603
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