White wine, Orange and Chilli Roasted Lamb Leg (serves 6)
2kg lamb leg joint (bone-in)
1 orange, zest and juice
1 tbsp extra virgin olive oil
1 tsp hot chilli powder/ chilli flakes
2 tsp fennel seeds
1 tbsp parsley, finely chopped
Salt and pepper
400ml white wine
1) Preheat the oven to 150C. Put the lamb leg in a roasting tray. Mix together the orange juice and zest, olive oil, chilli flakes, fennel seeds, parsley and plenty of salt and pepper. Rub all over the lamb.
2) Pour the white wine into the roasting tray (and add the orange leftover bits- don’t chuck them away!), double wrap with tin foil, and roast in the oven for 5 hours. Remove from the oven, and flake the meat off the bone.
3) Use the pan juices as a “jus”, or thicken with some cornflour to turn into a sauce. Serve with desired accompaniments!