This combination of orange and lamb is a little unusual, but will be quite tasty. A word on the cooking time: Italians don't like rare lamb, as a rule, and even if you think you do you like your lamb rare, try cooking this for the full time suggested. You may decide you prefer your lamb better cooked. You'll need:
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- A leg of lamb, weighing about 2 1/4 pounds (1 k)
- 4 cloves garlic, peeled and quartered lengthwise
- 1 3/4 pounds (800 g) peeled button onions
- 3-4 oranges, ideally organically grown
- 1 cup white wine vinegar
- 1 tablespoon sugar
- 2 cloves
- 4 tablespoons olive oil
- 2 bay leaves
- Salt and pepper to taste
- A large sheet of aluminum foil
Preparation:
Preheat your oven to 380 F (190 C).Stick the leg of lamb with the garlic slivers. Whisk a tablespoon of the olive oil with some salt and pepper, and rub it into the leg. Roast the leg for about 50 minutes.
In the meantime, slice two of the oranges, skin and all, and sauté them for about 10 minutes in a pot, together with the onions, vinegar, sugar, cloves, remaining oil, and bay leaves. When you have finished sautéing, keep the mixture warm.
When the 50 minutes are up, turn the oven to 400 F (200 C), and remove the leg of lamb to the the center of the sheet of aluminum foil, raising the edges around it to form a sort of bowl. Carefully transfer the warm onion mixture into the bowl and crimp the edges of the sheet above the leg to make a sealed package. Return the leg to the oven and roast it for 30 more minutes. While the meat is cooking, slice the remaining oranges, which will serve as garnish.
When the meat is done, remove it to a platter, ring it with the stewed onions, and garnish it with the remaining oranges.
The wine? Perhaps a Dolcetto d'Alba, or a Valpolicella
