Marinated Roast Lamb with Fresh Mint Topping
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Marinated Roast Lamb with Fresh Mint Topping

(11 ratings - rate this recipe)
There’s no better time to treat your family with this superb cut than the festive season - and this recipe was designed with festivity in mind. I wanted a visual feast as well as a delicious one, and I think this hits the mark. With lots of fresh flavours added to the mix it’ll be a meal like no other ~ Chelsea Winter
<b>Prep:</b> 20 mins + marinating time Prep: 20 mins + marinating time
<b>Cook:</b> 2 hours  + resting time Cook: 2 hours + resting time
Serves 6-8 Serves 6-8
Excellent source of iron Excellent source of iron
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Ingredients

Lamb

  • 1 Quality Mark whole lamb leg, bone in
  • 1 bag French (or pickling) onions, peeled
  • 2 cups chicken stock (for the gravy) 
  • ¼ cup flour (for the gravy)

Marinade

  • 5 cloves garlic, crushed
  • 2 tablespoons Dijon mustard
  • 3 anchovy fillets, finely chopped 
  • ½ cup fresh rosemary, finely chopped
  • 2 tablespoons dried marjoram
  • 2 tablespoons lemon zest
  • 2 tablespoons butter, softened
  • 2 tablespoons lemon juice
  • 3 tablespoons oil

Fresh mint topping

  • ¾ cup crème fraiche
  • 1 bunch or 25g packet fresh mint leaves, very finely chopped
  • 1 bunch fresh tarragon, very finely chopped (optional)
  • 1 clove garlic, crushed
  • 1 tablespoon oil
  • 1 tablespoon white wine vinegar

Garnish

  • 2 spring onions (green ends only), cut into very thin strips approx. 8 cm long
  • 1 bunch fresh mint leaves

Method


Preparation

Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
 

Lamb

Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.
 

Fresh mint topping

Combine all ingredients in a food processor or mortar and pestle and mix well.
 

Spring onion and mint garnish

Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves. Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.
 

Gravy

To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices. Combine the flour with 1/2 cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened. Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.
 

To serve

Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint. Arrange the onions around the lamb. Serve with the gravy, roast potatoes (click here for Chelsea's recipe) and your choice of a salad or vegetables.
 

Watch the Cooking Video

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 338g
Energy kJ (kcal) 1648 (398)
Protein (g) 32.3
Fat (g) 24.2
Saturated (g)
11.6
Carbohydrate (g) 12.6
Sugars (g)
8.8
Sodium (mg) 495
Iron (mg) 3.2
Zinc (mg) 4.5
Vitamin B12 (ug) 3.3
Vitamin D (ug) 0.33
Selenium (ug) 8.8

This dish provides an excellent source of vitamin B12, which is important for a healthy brain.
  • Making small cuts in the lamb helps the flavour of the marinade permeate the meat.
  • If you prefer your lamb welldone, roast for 30-35 minutes per 500g.
  • Leftover lamb is lovely the next day, heated and served on soft fresh bread with leftover vegetables.
  • The thinner you slice the spring onion, the better they curl up. You can also add microgreens to the garnish mix if you have them available – they add great flavour.
  • To reduce the sodium content of this dish, opt for salt reduced stock and omit the anchovies.

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Comments & Reviews

There are: 11 reviews, with an average rating of 4.0 out of 5
Sounds truly delicious. My partner and i spending xmas apart this year as he is 'on call' for his work. :( But this looks so good, I reckon I will prepare an early xmas dinner for us - that way we wont miss out on this special occasion together. Thank You, this is very timely :)
Posted by Brigitte McIntosh 2014-08-18 13:44:07
Gorgeously appetizing
Posted by Ana Lúcia 2014-08-18 13:44:25
Gorgeously appetizing
Posted by Ana Lúcia 2014-08-18 13:44:27
The best roast leg of lamb recipe to date - superb!
Posted by Terri 2014-11-20 09:00:57
Awesome - perfect with new boiled potatoes and Greek salad.
Posted by IF 2015-02-08 16:00:40
Loved this recipe. The flavours were divine!
Has gone into my 'favourites' recipe folder.
Posted by Linda 2015-04-06 09:33:48
have made this on 2 occasions now, & both times it has been a hit, & it smells so delicious while cooking
Posted by Colene 2015-04-27 18:19:57
Have made this twice.
Love it.
Didn't bother with the onions.
Posted by Donna 2015-12-23 15:13:59
Even blokes can do a good job on this one
Posted by Gumbooter 2016-03-25 19:48:12
OMG IS THE WAY TO SUM IT UP. YUM! I have made it again and in oven as i type this for the 2ed time. Truely a winner in this house. Oh and the mint sauce "double wow"
Posted by Gia Rowe 2016-07-18 14:46:52
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