Peel the oranges and put the peel in boiling salted water form and make one minute, take out rinse and repeat. Bring sugar, white wine, orange peel and coriander seeds to a boil in a saucepan and make 5 minutes, stirring.
Remove the white skin from the oranges and cut them into pieces.
Add them to the saucepan and cook. Then crush the green peppercorns and add to the jam form.
Bring to the table slightly cooled with the lamb.
Tip: Coriander is very flavorful – if you don’t like it, just leave it out.