date:Apr 21, 2014
Ingredients
2.6kg leg of lamb
330g (1 cup) St Dalfour Orange Marmalade
60ml (1/4 cup) brandy
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon Worcestershire sauce
250ml (1 cup) water
Method
1. Line a roasting pan with baking paper. Use a sharp knife to score the lamb crossways, curving the scores slightly. Place in the lined pan.
2. Combine the marmalade, brandy, rosemary and Worcestershire sauce in a bowl. Drizzle over the lamb. Cover with plastic wrap and