Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Still a great gem from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14093914/

I think you would be a bit sheepish not to try this lamb dish from yelleena !

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Orange, Rosemary, Garlic Lamb Roast

Ingredients

1 full or partial leg of lamb
1-2 oranges
1 bunch of rosemary
1-8 cloves of garlic
A little olive oil
Freshly ground sea salt, pepper corns & mustard seed
Tooth picks

Method

Take your lamb roast and cut diagonal slices into the fat layer on top
Place peeled garlic cloves into the slices
Cover with a lot of rosemary sprigs
Slice 1-2 oranges and place the slices on top of the roast holding them in place with a tooth pick.
Top the lot with some freshly ground sea salt, pepper corns & mustard seed
You can either oven roast or roast in a fry pan.

I used my large lidded sunbeam fry pan on power level 6

For the large lidded fry pan

Line the pan with baking paper (If your pan is non-stick then there is no need to line)
Add a little olive oil
Add prepared roast
Put on the lid and let it bake
The size of your roast will determine the time that it takes to cook. In my case it took an hour as I had a 2 kg roast.
1/2 way through I added in some potatoes, sweet potatoes to roast for the remaining hour.

Test: If you have a proper meat thermometers available then use it according to directions. I test using a metal skewer. Push the skewer into the thickest part of the roast meat, then pull the skewer out and watch the juices, ideally they will run clear...If there is any sign of redness then I cook it longer unless I want to have it a little pink in the middle.

For the Oven

Set oven for 180 C (about 350 F) Place in deep tray, with a little olive oil and cover with aluminium foil to trap the moisture.
The size of your roast will determine the time that it takes to cook. For every kilogram it will take approximately 30-40 minutes.
Test as above.

Serve: with your choice of sides, vegetables, salad, gravy etc.

Pictured: Left - ready for the oven with vegetables ready to cook. Right - the finished meal ready to serve with roast potato, sweet potato and orange slices.

The orange slices are quite edible but are mostly decorative.

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