Slow roasted lamb with orange, chilli, and crispy potatoes with pan fried broccolini

Ingredients

For the lamb

• 1.1 kg boneless leg of lamb
• 2 garlic cloves, finely sliced
• 2 tbs olive oil
• Zest of 1 orange
• Juice of 1 orange ( keep separate)
• 1.5 tsp sea salt
• ½ tsp black pepper
• 2 tsp fresh rosemary, chopped
• ½ tsp sweet paprika
• 1 tsp chilli flakes (optional)

For the potatoes

• 4 medium potatoes, peeled and cut into chunks
• 3 tbs olive oil
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tbs fresh rosemary, chopped

For the broccolini

• 200 g broccolini (about 2 bunches)
• 1 red chilli, sliced
• 2 tbs olive oil
• zest of ½ orange
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbs chicken stock or water

For the sauce

• 1/3 cup chicken stock
• juice of ½ orange
• 1 tbs honey
• 1 tbs balsamic vinegar

Method

Prepare the lamb

Preheat the oven to 150c. Pat the lamb dry, season with salt and pepper and bring to room temperature for about 1 hour. Make small incisions and insert garlic slices (leave netting on the lamb, it’s fine if some are cut)

Combine olive oil, orange zest, salt, pepper, rosemary, thyme, sweet paprika, and chilli flakes. Rub this all over the lamb. Place the lamb in a large roasting pan and pour half the orange juice over the lamb. Place the lamb in the oven and roast for 90 minutes.

Prepare the potatoes

Peel and cut the potatoes into chunks. Parboil in salted water for 8 minutes. Drain and dry for a few minutes. Toss the potatoes with 3 tbs olive oil, salt, pepper, sweet paprika, and rosemary.

After the lamb has roasted for 90 minutes, baste with pan juices and add the potatoes to the roasting pan. Roast the lamb and potatoes for an additional 70 minutes.

When the lamb is done, remove it from the oven and tent it loosely with foil. Let it rest while you prepare the broccolini and sauce. Keep the potatoes in the oven.

Pan fry the broccolini

Trim the tough ends of the broccolini and slice thick stalks in half lengthwise. Heat the pan and add 2 tbs olive oil over medium high heat. Add the broccolini and cook for 5 minutes stirring occasionally. Add 2 tbs chicken stock to the pan and cover for 2 minutes. Uncover and sprinkle with orange zest, salt and pepper, and sliced chilli. Stir for another 2 minutes.

Make the sauce

Combine the chicken stock, orange juice, honey, and balsamic vinegar in a small saucepan. Simmer over medium heat, stirring occasionally, until the sauce reduces and becomes syrupy, about 5 minutes.

Serve

Remove the netting from the lamb before slicing. Thinly slice the lamb and serve with the potatoes and broccolini. Garnish with fresh orange zest, chilli slices, and rosemary sprigs. Drizzle the lamb with the sauce.

Nutrition