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Citrus Roast Lamb with Creamy Leeks
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Citrus Roast Lamb with Creamy Leeks
A deliciously easy recipe using tender New Zealand lamb, with apples and a citrus twist to give it a fruity flavour. Creamy leeks make the perfect accompaniment.
Serves: 2
Ingredients
- Freshly ground black pepper
- 1 red-skinned eating apple, quartered, cored and thinly sliced
- Grated rind and juice of ½ orange
- 300g pack Waitrose New Zealand Lamb Boneless Loin Fillet
- Salt
- 2tbsp Waitrose Select Grapefruit, Lemon & Lime Marmalade with Gin The creamy leeks
- 5g butter
- ½ x 400g pack English trimmed leeks, thinly sliced, washed and well drained
- 2tbsp Waitrose Crème Fraîche
- ¼ tsp ground nutmeg
Method
- Arrange the apple slices in the centre of a shallow ovenproof dish and pour the orange juice with the orange rind over the top. Place the lamb fillet on top of the apples and season well.
- Heat the marmalade either in a bain-marie or in a microwave on full power for 1 minute or until runny, then brush over the lamb.
- Place in a preheated oven 200°C, gas mark 6 for 20 minutes.
- Melt the butter in a frying pan then add the leeks and sauté gently for 10-15 minutes.
- Reduce the heat then stir in the crème fraîche with the nutmeg, season to taste and continue to cook over a low heat for 1 minute or until heated through.
- When the lamb is cooked, remove from the oven and allow to rest for 2-3 minutes. Place the lamb on a chopping board and cut into thick slices.
- Divide the apple between 2 plates and arrange the lamb on top. Drizzle a little of any remaining orange juice from the dish around the lamb.
- Serve immediately with the creamy leeks and mashed potato.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1811.672kJ 433.0kcal |
|---|---|
| Fat | 25.0g |
This recipe was first published in January 2000.
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