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Roast Spring Lamb With Rosé Wine & Oranges

Nutrition per serving    (USDA % daily values)
CAL
1168
FAT
299%
CHOL
135%
SOD
40%

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Ingredients for 6 servings

2¼ kg leg of lamb , bone in

pared zest and juice of 1 orange (use a potato peeler for the zest)

1 onion , roughly chopped

1.0 tbsp redcurrant jelly

75.0ml olive oil

2 large carrots , roughly chopped

1.0 tsp plain flour

1.0 tbsp chopped rosemary

small sprigs of bay, rosemary and thyme

½ bottle rosé wine

3 sticks celery , roughly chopped

500.0ml lamb, chicken or vegetable stock

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