Tomorrow I’m making a leg of lamb, and the main thing I’ve decided is to cook it with oranges.
Here’s some research:
This one from Serious Eats is for lamb shoulder, but I may just go with the food processor for making a paste out of dates and spices:
All usually start with a hot 400/450 oven, and then reduce to 300/325, and again finish with high heat.
They take about 2 - 3 hours, which is good as I have to serve at noon!
I kind of feel the insertion of paste or peel is a little fussy.
I’m not really a fan of cinnamon and meat other than in very specific combinations.
I do have some dates, so looking at how those could be used.