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    Main-Lamb: Lamb Follain


    Source of Recipe


    The Irish Heritage Cookbook

    Recipe Introduction


    "Folláin Irish whiskey marmalade is one of the few Irish marmalades that are made in small batches from the finest natural ingredients-Seville and sweet oranges, lemons, and sugar-and is fortified with one of the finest local ingredients, Jameson Irish whiskey. Delicious on toast, biscuits, and scones and wonderful in combination with other ingredients in marinades and sauces, it's particularly tasty as a coating for leg of lamb. Folláin (from the Irish word meaning "wholesomeness") preserves, marmalades, jams, and chutneys are made by Peadar and Maureen Ó Lionáid in Cúil Aodha (Coolea), in the Gaeltacht (Irish-speaking area) of County Cork. Their products contain no artificial preservatives or colorings. "

    List of Ingredients




    3 tablespoons Folláin orange-whiskey marmalade or orange marmalade mixed with 1 teaspoon Irish whiskey
    2 tablespoons grated orange zest
    2 tablespoons minced garlic
    3 tablespoons olive oil
    1/2 cup orange juice
    3 tablespoons minced fresh chives
    Salt and freshly ground pepper to taste
    1 leg of lamb, 5 to 7 pounds

    Recipe



    In a saucepan, combine the marmalade, orange zest, garlic, olive oil, orange juice, chives, salt, and pepper and cook over low heat until the marmalade melts and the sauce is smooth, 5 to 8 minutes.

    Place the lamb in a shallow dish and pour the marinade over, reserving 1/4 cup for basting. Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours. Turn the lamb 2 to 3 times during marinating to coat evenly.

    Remove the lamb from the refrigerator and let sit at room temperature for 4 hour. Preheat the oven to 325° F.

    Remove the lamb from the marinade and pat dry. Place the lamb in a shallow baking pan and roast until a thermometer inserted into the thickest part of the lamb registers 170° F. (medium rare), 175° F. (medium), or 180° F. (well done), 2-1/2 to 3 hours, basting 2 or 3 times with the reserved marinade. Transfer the lamb to a serving platter and let rest for 15 minutes before carving.

 

 

 

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