Meats Recipes - Marinated Lamb on Rice

Ingredients                                        

• 1 small leg of lamb

• 15 ml/1 tbsp coarse-grain mustard

• 10 ml/2 tsp mild chili seasoning

• 3 garlic cloves, crushed

• 60 ml/4 tbsp light brown sugar

• 300 ml/1 1/4 cups water

• 300 ml/1 1/4 cups pure orange juice

• 300 ml/1 1/4 cups rose wine

• 15 ml/1 tbsp brandy

• 225 g/8 oz/1 cup long-grain rice

• 2 oranges, sliced

• Parsley sprigs

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Method:

1. Trim off any excess fat from the lamb. Place in a shallow dish. Mix the remaining ingredients except the rice, oranges and parsley.

2. Spoon over the lamb and leave to marinate overnight, turning from time to time. Drain, reserving the marinade.

3. Place the lamb in a roasting tin (pan) and roast at 180°C/350°F/gas mark 4 for about 2 hours or until just cooked (or longer according to taste).

4. Meanwhile, measure 600 ml/2 1/2 cups of the marinade into a flameproof casserole (Dutch oven). Use any remaining marinade to baste the lamb during cooking.

5. Bring the marinade in the casserole to the boil and add the rice. Cover and cook in the oven with the lamb for 45 minutes or until the rice is tender and has absorbed the liquid.

6. Pile the rice on to a serving dish. Carve the lamb into thick slices and serve hot, garnished with the orange slices and parsley.