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Orange and Rosemary Roast Lamb with Citrus Salad

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Orange and Rosemary Roast Lamb with Citrus Salad


15 mins


6 hours





Orange and Rosemary Roast Lamb with Citrus Salad


  • 2kg Coles Australian Lamb Shoulder Roast Bone In
  • 8 small rosemary sprigs
  • 2 red onions, cut into wedges
  • 1/2 cup (125ml) orange juice
  • 1 tbs brown sugar
  • 1 tsp ground paprika
  • 1 cup (250ml) chicken stock
  • 2 mandarins (such as Afourer), peeled, thickly sliced
  • 2 oranges, peeled, thinly sliced
  • 1 Ruby Red grapefruit, peeled, thinly sliced
  • 1 small fennel, finely shaved, fronds reserved
  • 1/2 red onion, halved, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
  • 2 tbs extra virgin olive oil
  • 2 tbs white wine vinegar
  • 1 tbs honey
  • 2 tsp wholegrain mustard


  1. Preheat oven to 140°C. Place the lamb, fat-side up, on a clean work surface. Use a small sharp knife to cut 8 small slits on the surface of the lamb. Place 1 rosemary sprig in each slit.
  2. Arrange the onion over the base of a large roasting pan. Place the lamb over the onion. Brush the lamb evenly with the orange juice. Sprinkle with the sugar and paprika. Season. Pour the stock around the lamb in the pan. Cover the pan tightly with foil. Roast, basting with pan juices occasionally, for 6 hours or until the lamb is falling off the bone. Set aside, covered, for 10 mins to rest.
  3. Meanwhile, to make the citrus and fennel salad, arrange the mandarin, orange, grapefruit, fennel, onion and rocket on a serving platter.
  4. Place the oil, vinegar, honey and mustard in a screw-top jar. Seal and shake to combine. Season.
  5. Drizzle half the dressing over the citrus and fennel salad. Sprinkle with reserved fennel fronds. Transfer the lamb and roasted onion to a large serving platter. Drizzle lamb with pan juices. Serve with the citrus and fennel salad and remaining dressing.