Orange Stuffed Lamb With Orange Sauce:
This recipe has been taken from the Texel Times of The British Texel Sheep Society. "Lamb really is lovely cooked with all kinds of fruit, especially Texel Lamb, as it is so lean and needs no skimming. A favourite of mine is this orange dish, which can be made more special by adding a tablespoon of orange liqueur stirred in at the end."
(Yvonne Wrinch: BTSSociety)
1 boneless loin of lamb or could use boneless back leg (Highland Texel, of course!)
Stuffing:
2 medium onions (1 sliced, 1 chopped)
5 tbsps breadcrumbs
2 tbsps sage leaves
1 orange - juice & rind
salt & pepper to taste
1 tbsp flour
1 egg, beaten
1 cup toasted crumbs.
Method:
1) Saute chopped onion in a little butter.
2) Add breadcrumbs, sage, rind & seasoning.
3) Bind together with 1/2 juice & a little beaten egg.
4) Spread the mixture over the inside of the lamb. Roll in seasoned flour, beaten egg and roll in the toasted crumbs.
5) Put 2-3 tbsps fat or olive oil in a roasting dish, and when hot add lamb.
6) Roast, basting well during cooking, for
20-30 mins, longer for a leg.
Sauce:
Tip off any fat, leaving the sediment in the bottom. Add finely sliced onion & remainder of the orange juice & 1 cup stock. Thicken with flour mixed with a little water & bring to the boil.