Marinated Roast Lamb with Fresh Mint Topping
Impressive Meal for the Family
6 - 8
Serves
20 mins
Prep Time
2 hrs
Cook Time
Recipe author
Chelsea Winter
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
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High Iron
Lamb,
Roasts,
Special Occasion,
Dinner,
Ingredients
Lamb
1, bone-in Quality Mark lamb leg
i
1 bag, French (or pickling), peeled onion
2 cups chicken stock
i
1/4 cup flour, wheat, white
Marinade
5, crushed garlic cloves
2, tbsp dijon mustard
3 fillets, finely chopped Anchovies
i
½ cup, fresh, finely chopped fresh rosemary
2 tbsp, dried marjoram
2 tbsp lemon zest
2 tbsp, softened butter
2 tbsp lemon juice
3 tbsp vegetable oil
Fresh mint topping
¾ cup crème fraîche
1 bunch or 25g, packet fresh leaves, very finely chopped fresh mint
1 bunch, fresh, very finely chopped (optional) tarragon
1, crushed garlic clove
1 tbsp vegetable oil
1 tbsp white wine vinegar
Garnish
2, (green ends only), cut into very thin strips approx. 8 cm long spring onions
i
1 bunch, fresh leaves fresh mint
Method
To Make Lamb
To Make Accoutrements
To Serve
1
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel.
2
Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart.
3
Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts.
4
Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
5
Remove the marinated lamb from the fridge 30 minutes before cooking.
6
Preheat the oven to 180°C.
7
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. Basten Occasionally.
8
With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking.
9
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.
Nutrition Information per Serving (338g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1648 (398)kJ
Protein
32.3g
Total Fat
24.2g
Saturated Fat
11.6g
Carbs
12.6g
Sugars
8.8g
Sodium
495mg
Iron*
3.2mg
* Percentage of recommended daily intake (Aust/NZ)
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