Coriander & Orange Leg of Lamb Recipe | Abel & Cole
Coriander & Orange Leg of Lamb
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Prep:15 min
Cook: 40 min-1hr
The cheerful combo of citrus and spice rubbed into juicy organic leg of lamb makes for a light, bright roast that'll make sure the sun shines on your dinner.
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385 kcal
(per portion)
Ingredients you'll need
  • 800g boned & rolled half lamb leg
  • 1 garlic bulb
  • 2 oranges
  • 1 tbsp coriander seeds
  • 1tbsp honey
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • Glass of white wine
Step by step this way
  • 1.

    Heat your oven to 220°C/200°C/Gas 7. Unwrap your lamb. Pat it dry. Let it get to room temperature.

  • 2.

    Peel and finely chop a clove of garlic. Halve the rest of the garlic bulb. Wrap in foil and set aside.

  • 3.

    Place the chopped garlic clove in a pestle and mortar or small bowl. Add the coriander seeds. Grate in the zest from both oranges.

  • 4.

    Crush with a pestle or the bottom of a glass to mix everything together and soften the coriander seeds. Stir in a good pinch of salt and pepper.

  • 5.

    Massage all but 1 tsp of the mix into your lamb. Get right into the grooves of the meat, where it’s been rolled. Set the lamb in a roasting dish. Halve one of your oranges. Add it to the tin. Pop in the foil wrapped garlic bulb.

  • 6.

    Roast the lamb in the oven for 40 mins. Your lamb should be cooked medium after this time. If you prefer it less pink, cook for a further 10-15 mins.

  • 7.

    Remove the lamb from the tin and transfer the meat to a cutting board. Rest for at least 30 mins before carving. The garlic should be soft. If not cook for a little longer till it is.

  • 8.

    While the lamb is resting make your zesty gravy. Juice the remaining orange halves. Squeeze the roasted garlic cloves from their skins and mash to a paste with the back of your knife. Warm the pan juices with the orange juice, a glass of white wine and a little honey. Add the squashed garlic and some seasoning.

  • 9.

    Reduce the mix down to your liking for about 15 mins, tasting and tweaking the flavours as you go. Serve drizzled over the zesty lamb.