Roast spring lamb with rosé wine & oranges | Food Stuff
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Cooking tools:
- Roasting pan
- Metal skewer
- Fine-mesh sieve
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Aluminum foil
- Pot
- Serving platter
- Mixing bowl
- Wooden spoon
- Measuring spoon
Ingredients
- 2¼kg leg of lamb, bone in
- 75ml olive oil
- 1 tbsp chopped rosemary
- 2 large carrots, roughly chopped
- 1 onion, roughly chopped
- 3 sticks celery, roughly chopped
- small sprigs of bay, rosemary and thyme
- pared zest and juice of 1 orange (use a potato peeler for the zest)
- 1 tsp plain flour
- ½ bottle rosé wine
- 500ml lamb, chicken or vegetable stock
- 1 tbsp redcurrant jelly
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