- 1200g boned & rolled half lamb leg
- 1½ garlic bulb
- 3 oranges
- 1½ tbsp coriander seeds
- 1½tbsp honey
- Sea salt
- Freshly ground pepper
- Glass of white wine
- 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.