Orange Blossom Lamb
Delight your senses with the tantalizing flavors of Orange Blossom Lamb, a show-stopping dish that combines tender, slow-roasted lamb shoulder with a fragrant blend of spices and citrus. This unique recipe takes inspiration from Middle Eastern and Mediterranean cuisines, featuring freshly squeezed orange juice, zesty orange peel, and a touch of floral orange blossom water, perfectly balanced with the warmth of cumin, coriander, cinnamon, and paprika. The lamb is marinated, basted, and slow-roasted until irresistibly succulent, then finished with a golden crust for a stunning presentation. Topped with toasted almonds and fresh parsley, this aromatic creation is perfect for dinner parties or special occasions. Serve with fluffy couscous, roasted vegetables, or a crisp green salad for a complete, unforgettable meal. Perfectly tender and bursting with vibrant, citrusy notes, Orange Blossom Lamb is sure to impress every palate at your table.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 250 ml orange juice, freshly squeezed
- 1 tbsp orange zest
- 2 tsp orange blossom water
- 2 tbsp honey
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 2 pieces fresh rosemary sprigs
- 1.5 tsp salt
- 1 tsp black pepper
- 200 ml water
- 50 g toasted almonds, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 160°C (320°F).
Pat the lamb shoulder dry with paper towels and place it in a large roasting dish.
In a small bowl, whisk together the orange juice, orange zest, orange blossom water, honey, olive oil, garlic, cumin, coriander, cinnamon, and paprika. Add the salt and black pepper, and mix well to form a marinade.
Pour the marinade evenly over the lamb shoulder, ensuring it is coated on all sides. Tuck the rosemary sprigs around and under the lamb.
Add 200 ml of water to the roasting dish to create steam and keep the lamb moist during cooking.
Cover the dish tightly with foil and roast the lamb in the preheated oven for 2 hours, basting with the pan juices every 30 minutes.
After 2 hours, remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes to allow the lamb to develop a golden and slightly crispy exterior.
Remove the lamb from the oven and let it rest for 10–15 minutes before carving.
Garnish the lamb with toasted almonds and chopped parsley before serving.
Serve the Orange Blossom Lamb with your choice of sides, such as couscous, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.4 g | 474% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 58.4 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4869 mg | 104% | |
*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.
