Ingredients
1 pack of Silver Fern Farms’ lamb leg roast
2 tsp fennel seeds, dry roasted
2 cloves garlic, crushed
Zest & juice of an orange
Zest & juice of a lemon
¼ cup olive oil
¼ cup fresh oregano, chopped
|
|
Cooking Directions
Grind the fennel seeds roughly and combine with crushed garlic, orange zest and juice, lemon zest and juice, olive oil and oregano.
On the underside of the Lamb Roast, slice almost all the way through. Open out flat, skin side down.
Rub the marinade all over the underside of the lamb, cover and refrigerate for 2 hours or overnight.
Cook in a covered barbecue or in an oven at 200°C. After 15-20 minutes turn the lamb over and cook a further 5-10 minutes until browned.
Cover and allow to rest for 5 minutes before slicing.
|
