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

Difficulty

Low

Time

150 min

Author

Marc Fosh

Ingredients

Servings

2

0.25

1 , finely chopped

1

1

0.5

1.5

1 , peeled & halved

2 , peeled & crushed

2

2

2

2

2

300

300

4

8

0.5 , zest of

, to taste

Utensils

Masher/ Puree, Chopper

Instructions

Step 1

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

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

Step 3

Preheat the oven to 200°C.

Step 4

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

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

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

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

Step 8

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

Step 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.