Make dinner even more special with this delicious roast lamb recipe. Using Signature Mandarin Juice from Grove, and juicy lamb loin, create a meal that is sure to impress and satisfy your dinner guests.
400ml Grove Signature Mandarin juice
1 Aussie mandarin
1.5-2kg lamb loin (saddle)
2 cloves garlic, chopped
2 sprigs of rosemary, chopped Bunch of baby spinach
2 tbsp pine nuts, toasted
2 tbsp olive oil
1 tsp caster sugar
Preheat oven to 150°C
200mls of Mandarin juice, chopped
garlic, 1 sprig of chopped rosemary, 2 tbsp olive oil, caster sugar, salt and pepper. Rub the mixture on both sides of the lamb saddle and refrigerate for 20 minutes.
Stuff the inside part of the lamb with spinach, pinenuts and 1 coarsely chopped mandarin and pour over remaining marinade. Roll up firmly and tie securely with string. Pierce several places on top of the lamb and insert remaining rosemary into each piercing.
Cook in moderate oven for 20 minutes per 500g of lamb. Once cooked, remove lamb and wrap in aluminum foil and let it sit for 5-10 minutes.
Place baby potatoes, carrots and whole beetroot into baking dish with lamb to roast.
Pour pan juices into glass or jug. Sit for 5 minutes and separate fat. De glaze pan with ½ to 1 cup of Grove Mandarin juice and add to separated pan juices. Slowly bring to boil and reduce. Strain through a fine sieve.
Slice lamb and serve with baby potatoes, carrots and whole beetroot, pour a liberal amount of jus for a delicious citrus flavour.