Roast Lamb with ClemenGold^® Romesco

Method:

To prepare the lamb:

1. Cut the peeled ClemenGold mandarins in half. Sprinkle the sugar into a pan and place the ClemenGold halves cut side down. Heat gently until the sugar melts and the fruit caramelises. Set a few aside for garnish.
2. Grill the peppers and tomatoes until their skins are blackened and blistered. Peel off the skins, remove seeds from the peppers, and chop roughly.
3. Add the grilled vegetables, caramelised ClemenGold halves, and all the remaining marinade ingredients to a blender. Blend until smooth.
4. Preheat the oven to 180°C. Place the lamb in a roasting dish and spoon over a generous amount of the ClemenGold romesco sauce. Cover with foil and roast for 1½ hours.
5. Remove the foil, spoon over more sauce, and roast uncovered for another 25 minutes or until golden. Drizzle with olive oil before serving.

To prepare the rice:

1. Preheat the oven to 200°C. Add the rice to an ovenproof dish and pour over the chicken stock. Season with salt, stir, cover with foil and cook for 40 minutes.
2. While the rice cooks, melt the butter in a pan. Add the onions and cook slowly over medium heat until soft and golden. Stir in the toasted almonds and season with salt and pepper.
3. Remove the rice from the oven and fluff it gently with a fork. Stir through the onion mixture, then fold in the ClemenGold skins, pomegranate rubies, and chopped herbs.
4. Serve the lamb on a bed of rice with extra romesco sauce, caramelised ClemenGold and more peel.