2/3 cup unsweetened apple juice
2/3 cup unsweetened orange juice
One 3 pound leg of lamb
1 tablespoon all-purpose flour
2 tablespoons arrowroot, mixed with 4 tablespoons water

Side Dishes
6 medium yams, scrubbed
Two 16 ounce bunches Swiss chard
1 tablespoon freshly squeezed lemon juice


1. Pour half the apple juice and half the orange juice unto a medium-sized saucepan, bring to a vigorous boil and reduce to 1 cup – about 17 minutes. Remove from the heat and let cool.

2. Preheat the oven to 325 degrees F. Pour the reduced juice into a flavor injector. Put the lamb on a flat surface and inject all over with small amounts of the juice. Dust lamb with the flour, put on a rack in a roasting pan and roast for 80 minutes. During the roasting time, add ? cup of water to the roasting pan to keep the pan drippings from burning.

3. While the lamb is cooking prepare the yams and the chard. After the lamb has been cooking for 30 minutes, place the yams in the oven and bake for 40 minutes. Remove from the oven and remove the flesh from the skins and mash. Keep warm until ready to serve. Just before you make the gravy, place the chard in a steamer and steam for 5 minutes; sprinkle with the lemon juice.

4. Remove the lamb from the roasting pan when done and set aside. Put the pan full of cooking juices on the stovetop over medium heat, pour in the remaining apple and orange juice and completely scrape up all the residues. Strain and pour into a fat-strainer.

5. Pour the juices from the strainer into a medium-sized saucepan, stopping when you get to the fat and heat through. Remove from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Remove from the heat and set aside.

6. To Serve: Carve the lamb into slices, put 3 slices on each plate and cover with the gravy. Spoon a mound of yams and one of chard on the side.

Graham Kerr uses a flavor injector in this recipe to infuse flavor into the lamb. An injector look like a giant syringe which is made for cooking, you can purchase one at any cookware store.
Roasted Lamb with Apple
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