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Rachel's Lamb With Orange Gravy

Rachel Prince

For Dinner ( Lamb )


Published on

10 minutes to prepare and 1 hour 45 minutes to cook

Serves 4-6


Lamb is one of those meats that you can either get right, or it can go very wrong and because of this, people tend to stick to what they know. Lamb and mint with gravy. However, I wanted to give people something different that is both easy and tasty.


15g butter
1/2 onion, chopped
50g fresh breadcrumbs
25g sunflower seeds
The juice and grated rind from 1 small orange
3 tbsp fresh chopped mint
salt and pepper
900g boneless shoulder of lamb

For the Gravy

1 tbsp plain flour
300ml lamb stock
75g shredded orange marmalade


Heat the butter in a frying pan and add the chopped onion. Fry this for 5 minutes until it's soft. Remove it from the heat and stir in the breadcrumbs, sunflower seeds, orange juice and rind, 2 tablespoons of chopped mint and salt and pepper to season.

Preheat the oven to 190°C/375°F/Gas Mark 5 for later. Next, unroll the lamb and press the stuffing along the centre of the meat. Roll it up to elcose the stuffing and secure it tightly with some string. Place it in a roasting tin and cook for 1 hour 45 minutes, or until the juices run clear when you pierce it with a knife.

Transfer the lamb over to a place, reserving to juices in the tin. (This goes into our gravy! Yum yum!) Cover the meat tighly in foil (Shiny side down) and allow it to rest for 10 minutes before carving.

Meanwhile, while the meat is getting ready for it's plately debut, make the gravy. To do this, stif in the flour into the meat juices that you saved in the tin over a low heat. Gradually add in the stock, the marmalade and the remaining mint. After this thickens, serve it warm on top of the sliced lamb.


NOTE: Contains seeds and dairy!

[NOTE: If the gravy is not thick enough, add in extra flour. ;) ]


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