Lamb with Ruby Red Grapefruit
The citrus from the ruby red grapefruit adds a different dimension to a simple roast leg of lamb. During cooking the lamb oozes its own wonderful juices, which when mingled with the grapefruit, form a flavoursome, zingy gravy. Simply delicious!
6
15 mins + 2 hr marinade
45 - 60 minutes
180ºC
Ingredients
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1 large leg of Lamb- bone removed & cut into 6 chunks
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Garlic slivers for marinating
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6 whole garlic bulbs- excess outer layer removed
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Olive oil for frying and roasting
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300ml juice from ruby red grapefruits
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Fresh herbs- dill, basil and thyme or couple pinches each of dried
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Sea salt & black pepper
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Pink grapefruit segments
Instructions
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Prepare lamb:
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01 Insert slivers of fresh garlic into the flesh of the lamb. Allow to marinate a few hours.
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To roast:
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02 Heat a couple of tablespoons of olive oil in a frying pan. When smoking hot brown the pieces of lamb on both sides. Remove and place in a lightly oiled roasting tin.
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03 In between each piece of meat place individual, whole garlic bulbs. Scatter all over with herbs, and drizzle heavily with extra olive oil especially over the garlic. Season lightly. Place in a hot oven, and roast uncovered for 20 minutes or so.
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04 Remove from the oven. Pour over the grapefruit juice, now cover with tin foil, and place back in the hot oven for a further 30 minutes.
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05 Serve immediately, offering each piece of meat its own bulb of whole garlic, juices and herbs.
Notes
When selecting the leg of lamb, best to choose a leg which does not have too much fat and can be cut into even sized 'chunks'. The reasoning behind this is that if the cut is thin and fatty, it will spoil the end result, and remember to remove only the thin outer papery layers of the garlic as you want them to remain whole during roasting.
