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Orange, Honey and Mustard Roast Scotch Lamb

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Rustle up a roast in no time with this mini roast Scotch Lamb recipe with sweet orange and honey flavours.

How to cook & Ingredients

5 minutes
30 minutes
Serves 2

Ingredients 

2 Scotch Lamb rump mini roast, approx. 225 g (8 oz) each

2 small oranges

2 tsp clear Scottish honey

2 tsp wholegrain Highland or Arran mustard

Cooking Method

  • Preheat the oven to 180°C / 160°C Fan / Gas 4.

    1
  • Wipe the lamb with paper kitchen towel.

    2
  • Cut 1 orange into slices and arrange as a bed in a small roasting tin for the lamb to sit on. Finely grate the zest of the remaining orange over the lamb.

    3
  • Reserve its juice for the gravy.

    4
  • Roast the lamb for 20 minutes. Drizzle the honey over the lamb then spread on the mustard. Roast for a further 10 minutes for Medium.

    5
  • Transfer the mini roast and the caramelised orange slices to a warm plate. Using a wooden spoon, scrape to loosen any rich sediment in the roasting tin, stir in the juice of 1 orange and add a drop of water if required for a delicious essence to serve with the lamb

    6

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Serving Suggestion

Hints and Tips: Replace the oranges with lemons and add sprigs of thyme for another variation.

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