Orange Juice | Bunbury Farmers Market

Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 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
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped

Method:
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 leftover 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, and cinnamon around the lamb, pour over the 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

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Orange & Cream Cheese Pancakes

Ingredients:
1-1/2 cups Self Raising flour
4 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup softened cream cheese
1-1/2 cup butter milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon orange zest
Maple syrup

Method:
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, softened cream cheese, butter milk, orange juice, butter and orange zest. Stir into dry ingredients just until mixed through. Pour batter by 1/4 cup full onto a greased hot pan; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup.

Serves: 12 pancakes

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Slow Roasted lamb Leg with Dates & Orange

Ingredients:
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

Method:
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

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: