Preheat your oven to 160°C. Drizzle the lamb with olive oil and season with salt. Heat a large frying pan over high heat and brown the lamb on all sides. Sprinkle with NoMU Roast Rub. Place the browned leg of lamb in a large oval Le Creuset casserole dish and sprinkle with NoMU Roast Rub. Add the oranges, almonds, sherry, garlic and onions. Prepare your lamb stock by stirring the NoMU Lamb Fond into the hot water and add to the dish. Pop the lid on and place in the oven to roast for 1½ hours.
Remove the lid and cook for a further 20 minutes until browned on the outside, but still a bit pink in the middle. Remove the lamb from the oven and allow to rest for 15 minutes before serving.
Serve with oven roasted thumb-print potatoes: Place your parboiled new potatoes in a roasting pan and lightly squash them with your thumb. Drizzle with generous glugs of olive oil, sprinkle with NoMU One For All, season with NoMU Just Salt and toss gently to coat. Place in the oven for 45 minutes or until golden brown and crispy.
