en-NavCard-hand-blender-1080x720 (1).jpg

Braun MultiQuick Hand Blenders

The world's largest attachment system* for unlimited versatility.

Learn more
en-navnod-braun-food-preparation-1080x720.jpg

Breakfast.jpg

Breakfast Series

Just what you need. Start your day off right.

Learn More
en-NavCard-steam-generator-irons-1080x720.jpg

Steam Irons

Save 50% time* for what really matters.

Learn more
en-NavCard-get-inspired-1080x720.jpg

en-NavCard-hand-blender-attachments-1080x720.jpg

Hand blender attachments & accessories

Experience the versatility

Learn more
  1. Back to homepage
  2. Recipes
  3. Orange and cumin leg of lamb with rosemary crushed potatoes & orange salt

Orange and cumin leg of lamb with rosemary crushed potatoes & orange salt

Ȑ
Difficulty
Low
ȑ
Time
150 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

0.25 tsp hot chilli powder
1 sprig of rosemary, finely chopped
1 tsp ground coriander
1 tsp ground ginger
0.5 tsp sea salt
1.5 tsp cumin seeds
1 kg potatoes, peeled & halved
2 cloves garlic, peeled & crushed
2 Tbsp olive oil
2 Tbsp clear honey
2 Tbsp orange zest
2 Tbsp olive oil
2 kg leg of lamb
300 ml chicken stock
300 ml orange juice
4 cloves garlic
8 Tbsp sea salt flakes
0.5 zest of orange
 to taste seasoning


Instructions

STEP 1/9

For the lamb, crush the garlic to a paste with the salt in the Braun MQ 20 chopper accessory. Mix with the olive oil.

STEP 2/9

Spread the mixture over the lamb. Leave to marinate in the refrigerator for at least 1-2 hours or overnight.

STEP 3/9

Preheat the oven to 200°C.

STEP 4/9

For the glaze, place all the ingredients in a small saucepan and bring to the boil. Then, blend with Braun’s MultiQuick hand blender.

STEP 5/9

For the orange salt, place the orange peel in your Braun MQ 20 chopper accessory and pulse until finely chopped. Add the salt and pulse several times to combine well.

STEP 6/9

Place the lamb leg in a baking dish and pour the chicken stock around the lamb. Roast for 30 minutes, then reduce the temperature to 180°C and continue to cook for 1 hour and 15 minutes.

STEP 7/9

During the cooking time, glaze the lamb several times with the orange & cumin glaze.

STEP 8/9

In the meantime, bring the potatoes and garlic to a boil and cook for 15 minutes.

STEP 9/9

Strain the potatoes and garlic and return them to the saucepan. Place over a gentle heat and add the chopped rosemary and olive oil. Crush the potatoes with help of MQ 50 Braun’s purée accessory.


This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun`s MQ 1 to 9 can be used as well as Braun’s MQ 20 EasyClick chopper accessory and Braun’s MQ 50 EasyClick purée accessory. Those are part of the following series:
  1. Back to homepage
  2. Recipes
  3. Orange and cumin leg of lamb with rosemary crushed potatoes & orange salt

Orange and cumin leg of lamb with rosemary crushed potatoes & orange salt

Ȑ
Difficulty
Low
ȑ
Time
150 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


0.25 tsp hot chilli powder
1 sprig of rosemary, finely chopped
1 tsp ground coriander
1 tsp ground ginger
0.5 tsp sea salt
1.5 tsp cumin seeds
1 kg potatoes, peeled & halved
2 cloves garlic, peeled & crushed
2 Tbsp olive oil
2 Tbsp clear honey
2 Tbsp orange zest
2 Tbsp olive oil
2 kg leg of lamb
300 ml chicken stock
300 ml orange juice
4 cloves garlic
8 Tbsp sea salt flakes
0.5 zest of orange
 to taste seasoning

Instructions

STEP 1/9

For the lamb, crush the garlic to a paste with the salt in the Braun MQ 20 chopper accessory. Mix with the olive oil.

STEP 2/9

Spread the mixture over the lamb. Leave to marinate in the refrigerator for at least 1-2 hours or overnight.

STEP 3/9

Preheat the oven to 200°C.

STEP 4/9

For the glaze, place all the ingredients in a small saucepan and bring to the boil. Then, blend with Braun’s MultiQuick hand blender.

STEP 5/9

For the orange salt, place the orange peel in your Braun MQ 20 chopper accessory and pulse until finely chopped. Add the salt and pulse several times to combine well.

STEP 6/9

Place the lamb leg in a baking dish and pour the chicken stock around the lamb. Roast for 30 minutes, then reduce the temperature to 180°C and continue to cook for 1 hour and 15 minutes.

STEP 7/9

During the cooking time, glaze the lamb several times with the orange & cumin glaze.

STEP 8/9

In the meantime, bring the potatoes and garlic to a boil and cook for 15 minutes.

STEP 9/9

Strain the potatoes and garlic and return them to the saucepan. Place over a gentle heat and add the chopped rosemary and olive oil. Crush the potatoes with help of MQ 50 Braun’s purée accessory.

Notes

Loading