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1
Preheat the oven to 450u00b0F.
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2
Rinse the lamb and pat dry with kitchen towels.
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3
Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
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4
Cut a few of the garlic cloves lengthways into batons about 2mm across.
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5
Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
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6
Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
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7
Allow to rest for about an hour.
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8
With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
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9
Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
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10
Pour over a good glug of olive oil, and season well with salt.
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11
Place, uncovered, in the oven and cook for 20mins.
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12
Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
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13
Check occasionally and, if required, add a little water to the pan.
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14
Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
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15
Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
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16
Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
