Ingredients

  • 3 lbs. lamb shoulder deboned
  • 8 cloves garlic
  • 1 large onion
  • 2 medium carrots chopped
  • 1 celery ribs
  • ¼ cup dried currants
  • ½ lb. spinach leaves
  • 4 tablespoons olive oil
  • 1 ½ cups dry white wine
  • 1 teaspoon orange zest
  • 3 tablespoons sage leaves chopped
  • 1 teaspoon thyme leaves chopped
  • ½ bay leaf
  • 1 ½ cups orange juice
  • 2 cups chicken broth
  • Gremolata
  • ¼ cup pine nuts roasted
  • 1 clove garlic minced
  • ¼ cup parsley chopped
  • ½ tablespoon olive oil

Directions

1. Sauté onion until soft. Add garlic, carrots and celery. Continue cooking until just soft. Cool. Combine onion mixture with dried currants, spinach, orange zest, sage and thyme.
2. Preheat oven to 375*F/190*C/GM5.
3. Season lamb. Stuff with vegetable mixture. Tie up. Place in roasting pan with white wine, orange juice and chicken broth. Roast until lamb done-20 minutes plus 15 minutes per pound. Remove lamb from pan. Reduce sauce to coating consistency. Taste for seasoning. Strain.
4. Make gremolata: Chop pine nuts and combine with garlic, parsley and oil. Season with salt and pepper. Serve as garnish to roast lamb.

Notes
Serving Ideas:Original serves 4.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadLamb Ballantine with orange, sage, currants,. To import, drag image to your MacGourmet recipe box.