Orange and Leek Lamb
Infuse your dinner table with the irresistible flavors of Mediterranean-inspired cuisine with this Orange and Leek Lamb recipe. Perfectly slow-roasted lamb shoulder or leg is seasoned with a fragrant blend of cinnamon and cumin, then paired with tender leeks, vibrant orange juice, and a drizzle of honey for a subtle, sweet-citrus glaze. Fresh rosemary sprigs and golden caramelized leeks elevate the dish with earthy and aromatic undertones, while a hearty chicken stock creates a luscious sauce to accompany the melt-in-your-mouth lamb. Ideal for holiday dinners or special occasions, this one-pan wonder is a show-stopping centerpiece that’s as easy to prepare as it is impressive to serve. Pair it with roasted vegetables or creamy mashed potatoes for the ultimate comfort meal everyone will adore.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 kg lamb shoulder or leg
- 3 leeks
- 2 orange
- 4 garlic cloves
- 2 tbsp olive oil
- 3 fresh rosemary sprigs
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tbsp honey
- 250 ml chicken stock
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 180°C (350°F).
Trim the leeks, removing the dark green tops, then slice them into 1 cm rounds. Rinse thoroughly under cold water to remove any grit and set aside.
Zest one of the oranges and juice both. Reserve the zest and juice separately.
Peel the garlic cloves and slice thinly.
In a small bowl, mix the ground cinnamon, ground cumin, salt, and black pepper.
Rub the lamb all over with 1 tablespoon of olive oil and the spice mixture, ensuring an even coating.
Heat the remaining tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until golden brown (about 3-4 minutes per side). Remove the lamb and set aside.
In the same skillet, reduce the heat to medium and add the sliced leeks and garlic. Cook for 3-4 minutes until softened and slightly golden.
Pour in the orange juice, chicken stock, and honey. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Nestle the seared lamb back into the skillet, then scatter the fresh rosemary sprigs and orange zest over the top.
Cover the skillet or Dutch oven with a lid or foil, and transfer it to the preheated oven.
Roast for 1 hour, then remove the lid and baste the lamb with the cooking juices. Continue roasting for another 30 minutes uncovered, or until the lamb is tender and the juices have reduced slightly to form a flavorful sauce.
Remove the lamb from the oven and let it rest for 10 minutes before carving.
Serve the lamb slices with the leek and orange sauce spooned over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.5 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
