- Prep time 20 minutes
- Total time 1 hour & 20 minutes
- Portion size 6 servings
Ingredients
Method
In skillet, heat oil over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in pistachios, sultanas, goji berries and spices; remove pan from heat.
On work surface, using sharp knife, cut lamb in half lengthwise almost all the way through, with one edge left intact. Spread lamb open; season with salt and pepper. Add herbs and honey
to reserved onion mixture; spread along centre of lamb. Roll up lamb lengthwise and tie with butcher’s twine. Season with salt and pepper. (Make-ahead: Can be wrapped in plastic wrap and refrigerated overnight.)
Preheat oven to 350°F. In large ovenproof skillet, melt butter over medium heat. Cook lamb until golden brown on all sides, 8 to 10 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into thickest part of leg registers 135°F for medium rare or desired doneness, about 35 minutes. Transfer lamb to cutting board, loosely tent with foil and let stand for 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)
Meanwhile, degrease roasting pan; pour in orange juice and bring to boil over medium heat. Remove from heat. Remove twine from roast before slicing. Serve with orange sauce.
Nutritional facts PER EACH OF 6 SERVINGS
- Iron 2.6 mg
- Fibre 2 g
- Sodium 400 mg
- Sugars 10 g
- Protein 24 g
- Calories 310
- Total fat 17 g
- Cholesterol 70 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
