Orange And Oregano Lamb

Citrus and lamb are a match made in heaven. Try this zesty combination on the barbecue.

The ingredient of Orange And Oregano Lamb

• 2 tablespoons dried oregano leaves
• 5 dried bay leaves crushed
• 2 tablespoons sea salt
• 2 teaspoons cracked black pepper
• 1 1 2 tablespoons olive oil
• 1 5kg butterflied leg of lamb
• 3 oranges
• 375mls 1 1 2 cups fresh orange juice
• 60mls 014 cup fresh lemon juice
• fresh oregano sprigs for garnish

The Instruction of orange and oregano lamb

• combine oregano bay leaves salt pepper and olive oil in a small bowl and mix well trim any excess fat from the lamb then secure the lamb by placing a long skewer in each side of the lamb rub the oregano mixture into the surface of the lamb place lamb into a large glass or ceramic dish
• meanwhile peel the rind from the oranges using a vegetable peeler remove the white pith from the rind and cut the rind into thin strips alternatively use a zester combine orange rind and juice and lemon juice and then pour over lamb cover and place in the fridge overnight turning the lamb occasionally remove lamb from fridge 1 hour before barbecuing
• preheat barbecue grill or a chargrill on medium high cook lamb on preheated barbecue grill or chargrill basting with marinade frequently and turning once for 25 30 minutes for medium rare or until cooked to your liking allow to stand for 10 minutes before cutting into slices across the grain serve garnished with fresh oregano

Nutritions of Orange And Oregano Lamb

calories: 349 418 calories
calories: 17 grams fat
calories: 6 grams saturated fat
calories: 9 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 40 grams protein
calories: 131 milligrams cholesterol
calories: 2425 33 milligrams sodium
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calories: nutritioninformation