Posted by: jan law 07-27-99 3:30 AM
Lamb Roasted Lamb with Pink Grapefruit
Source: Good Food by Anneke Manning
1 (1.5 kg) leg of lamb
4 garlic cloves, quartered
3/4 cup honey
1 cup fresh grapefruit juice (pink or yellow)
Salt and ground black pepper, to taste
3 bunches spring onions, roots and stems trimmed
3 pink grapefruit, segmented
1 1/2 cups chicken or vegetable stock
Preheat oven to 180 degrees Celsius.
Use a small sharp knife to make 16 shallow slits in surface of lamb. Insert a garlic quarter into each slit. Place lamb into a flameproof roasting pan.
Combine honey and grapefruit juice in a bowl and stir until smooth. Brush lamb generously with mixture and sprinkle with salt and pepper.
Roast lamb in preheated oven for 45 minutes, basting with pan juices and grapefruit juice mixture every 15 minutes. Place spring onions in pan around lamb and roast for a further 35 minutes, basting every 15 minutes. Add pink grapefruit segments to roasting pan and roast for a further 10 minutes.
Remove pan from oven and transfer lamb, spring onions and grapefruit segments to a warm platter. Cover loosely with foil and stand in a warm place for at least ten minutes for lamb to rest.
Meanwhile, use a large metal spoon to skim as much fat as possible from surface of juices remaining in roasting pan. Stir in stock and season with salt and pepper. Place roasting pan on stove top and bring to boil. Reduce heat and simmer, uncovered, stirring often, for 5 minutes or until reduced by one third. Serve lamb with spring onions, grapefruit segments and grapefruit sauce.
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