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Stuffed lamb with oranges, olives and pine nuts
Bursting with all the sunshine flavours of the Mediterranean, we ordered the lamb online from sustainable butcher The Ginger Pig as a special treat. The secret ingredient? A glug of concentrated orange cordial.
Serves 8 • Ready in 1 hr 45 mins (for pink), plus resting
2.5kg leg of lamb, bone in, at room temperature
6 garlic cloves, skin-on, bashed
5 bay leaves
5 fresh thyme sprigs, leaves picked off
5 fresh rosemary sprigs, plus 5 for decorating
4 anchovy fillets
50g breadcrumbs
juice of ½ lemon
around 40ml olive oil, plus extra for drizzling
50g pine nuts, toasted
110g jar stoned black olives, drained
2 oranges, pared and sliced into
2cm-thick rounds
300ml dry white wine
50ml full-sugar orange cordial (we like Belvoir)
1tbsp plain flour
350ml chicken or veg stock
30g butter
1 Heat the oven to 200C/ Gas 6 and make sure the meat has come to room temperature for at least 1 hr.
Take a sharp knife
