- 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
- ½ cup Spinach (cooked and drained)
- ¼ cup chopped Pinenuts
- Chopped mandarin
- Potatoes, carrots and beetroot as side-dish
Preheat oven to 150°C
- 200mls of Mandarin juice,
- Chopped garlic,
- 1 sprig of chopped rosemary,
- 2 tbsp olive oil,
- 1 tsp caster sugar,
- Pinch of salt and pepper
Combine all ingredients, rub the mixture on both sides of the lamb saddle and refrigerate for 20 minutes. (Tip: Keep remaining marinade for next step)
Stuff the inside part of the lamb with wilted 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.
Place baby potatoes, carrots and whole beetroot into a baking dish with lamb to roast.
Cook in a moderate oven for 20 minutes per 500g of lamb. Once cooked, remove lamb and wrap in aluminium foil and let sit for 5-10 minutes.
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. Best matched with a hearty Shiraz or a glass of Grove Signature Mandarin Juice to make those citrus flavours zing!