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  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
1 tsp. ground coriander
1 tsp. ground ginger
0.5 tsp. sea salt
1 tsp. cumin seeds
1 kg potatoes
2 cloves garlic
2  olive oil
2  clear honey
2  orange zest
2  olive oil
2 kg leg of lamb
300 ml chicken stock
300 ml orange juice
4 cloves garlic
8  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
1 tsp. ground coriander
1 tsp. ground ginger
0.5 tsp. sea salt
1 tsp. cumin seeds
1 kg potatoes
2 cloves garlic
2  olive oil
2  clear honey
2  orange zest
2  olive oil
2 kg leg of lamb
300 ml chicken stock
300 ml orange juice
4 cloves garlic
8  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

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