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Slow Roasted lamb Leg with Dates & Orange

1kg lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
3 Star Anise
2 Cinnamon Quills 
1 cup Honey Coated Cashews roughly chopped

Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any left over butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, star anise and cinnamon quills around the lamb, pour over the and orange juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top. 

Serves: 4

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