Orange Lamb Leg

Name: Orange Lamb Leg
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Europe, Greek
Ingredients: 8 garlic cloves; 50 ml olive oil; 80 g capers; 1 pinch chili flakes; 4 untreated oranges; 3 tbsp Lemon juice; 1 tsp fennel seeds; 0.5 tsp ground pepper; 1 lamb leg (trimmed, about 2 kg); 4 large mild chilies; Salt

Prep: 15min

| Servings: 6 | Cook: 1h 30min

Orange lamb leg is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

8 garlic cloves
50 ml olive oil
80 g capers
1 pinch chili flakes
4 untreated oranges
3 tbsp Lemon juice
1 tsp fennel seeds
0.5 tsp ground pepper
1 lamb leg (trimmed, about 2 kg)
4 large mild chilies
Salt

Instructions

1.
Peel the garlic cloves and press them into the oil. Roughly chop the capers and add with the chili flakes. Wash two oranges hot, grate their zest and squeeze out the juice. Mix both with lemon juice, fennel seeds, and pepper in the marinade. Rinse the meat and pat dry. Rub it with the marinade and cover for about 1 hour to absorb.
2.
Preheat the oven to 180°C (356°F) fan‑fry. Wash the remaining two oranges and cut them into halves or thick wedges. Wash the chilies and slice into strips.
3.
Place the lamb leg in a large roasting tin, season with salt, and cover with foil. Roast for about 1 hour. Remove the foil and brown for another ~30 minutes.
4.
Let it rest covered for about 15 minutes after cooking. Slice thinly and serve in the roasting tin with orange‑chili slices as desired. A herb‑onion yogurt pairs well.