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Roast lamb with chorizo, orange and parsley and simple roasties


Serves: 8
timePrep time: 25 mins
timeTotal time:
Roast lamb with chorizo, orange and parsley and simple roasties
Photograph by Martin Poole

Roast lamb with chorizo, orange and parsley and simple roasties


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
828Kcal
Fat
48gr
Saturates
19gr
Carbs
42gr
Sugars
10gr
Fibre
7gr
Protein
58gr
Salt
1.8gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 leg of lamb (about 2kg)
  • ½ leg of lamb (about 1kg)
  • 2 heads of garlic
  • 4 oranges
  • 1 x 290g pack Sunsoaked tomatoes
  • 2 x 250g packs raw mini chorizo sausages
  • 1 x 28g pack flat-leaf parsley
For the roasties:
  • 2 x 750g packs Anya or Charlotte potatoes, halved if large
  • 3 bay leaves (optional)
  • 2 tbsp olive oil

Step by step

  1. Preheat the oven to 190°C, fan 170°C, gas 5. Put the lamb into a large roasting tin and season the meat.
  2. Halve the heads of garlic through the middle and add to the tin. Juice 3 of the oranges and add that too. Cover the tin with foil and transfer to the oven for 2 hours.
  3. Drain the tomatoes (save the oil to use in salad dressings). Slice the chorizo thickly and slice the remaining orange into wedges. Tip the potatoes onto a large baking tray, add the bay leaves, if using, and drizzle with the oil; season and toss.
  4. After the 2 hours, remove the foil from the tin, baste the lamb with the tin juices and scatter the tomatoes, chorizo and orange wedges around the lamb. Return to the oven, uncovered, for a further hour. Put the potatoes in the oven at the same time on another shelf for 1¼-1½ hours, giving them a shake from time to time, until golden and tender.
  5. Lift the lamb out of the tin and onto a board, cover it with foil, ready for carving – it will be fine to leave for 30 minutes or so to rest.
  6. Then, using a slotted spoon, transfer the other ingredients from the tin, including the orange wedges, to a dish or large platter and keep warm. Using a large spoon, skim the fat from the juices, there will be a lot but it is easy to see as it will have separated and sit on the top of the juices (or tip them into a jug, drain off the fat and then reheat).
  7. Put the tin over direct heat and bubble the juices for a few minutes, tasting them and adjusting the seasoning as necessary. Chop the parsley and stir it in.
  8. Tip the potatoes into a serving dish. Now, either return the lamb and other ingredients to the tin to carve at the table, or carve the lamb and arrange the slices on a platter with the other ingredients; serve drizzled with some of the cooking juices and pour the rest into a jug for everyone to help themselves. Serve with the roasties.

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