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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Spanish lamb with orange and almonds

Spanish lamb with orange and almonds

Ingredients

1 free-range leg of lamb, on the bone
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
1 tbsp NOMU Roast Rub
3 oranges, quartered
100g blanched almonds
100ml sherry
8 shallots or baby onions, halved
6 cloves garlic, skin on, lightly smashed
1 tbsp NOMU Lamb STOCK
400ml hot water

Directions

Preheat your oven to 160°C.

Drizzle the lamb with Olive Oil and season with Sea Salt. Heat a large frying pan over high heat and brown the lamb on all sides.

Place the browned leg of lamb in a large oval casserole dish and sprinkle with NOMU Roast Rub. Add the oranges, almonds, sherry, onions and garlic. Prepare the Lamb STOCK by stirring it into 400ml hot water and add to the dish.

Pop the lid on and place in the oven to roast for 1½ hours.

Remove the lid and cook for a further 20 minutes until browned on the outside, but still a bit pink in the middle. Remove the lamb from the oven and allow to rest for 15 minutes before serving.

 

Tip: Serve with oven-roasted thumb-print potatoes. Place parboiled new potatoes in a roasting pan and lightly squash them with your thumb. Drizzle with generous glugs of Olive Oil, sprinkle with NOMU One for All Rub, season with NOMU Sea Salt and toss gently to coat. Place in the oven for 45 minutes or until golden brown and crispy.

Ingredients

1 free-range leg of lamb, on the bone
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
1 tbsp NOMU Roast Rub
3 oranges, quartered
100g blanched almonds
100ml sherry
8 shallots or baby onions, halved
6 cloves garlic, skin on, lightly smashed
1 tbsp NOMU Lamb STOCK
400ml hot water

Directions

Preheat your oven to 160°C.

Drizzle the lamb with Olive Oil and season with Sea Salt. Heat a large frying pan over high heat and brown the lamb on all sides.

Place the browned leg of lamb in a large oval casserole dish and sprinkle with NOMU Roast Rub. Add the oranges, almonds, sherry, onions and garlic. Prepare the Lamb STOCK by stirring it into 400ml hot water and add to the dish.

Pop the lid on and place in the oven to roast for 1½ hours.

Remove the lid and cook for a further 20 minutes until browned on the outside, but still a bit pink in the middle. Remove the lamb from the oven and allow to rest for 15 minutes before serving.

 

Tip: Serve with oven-roasted thumb-print potatoes. Place parboiled new potatoes in a roasting pan and lightly squash them with your thumb. Drizzle with generous glugs of Olive Oil, sprinkle with NOMU One for All Rub, season with NOMU Sea Salt and toss gently to coat. Place in the oven for 45 minutes or until golden brown and crispy.

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