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Marinated Roast Lamb with Fresh Mint Topping

Impressive Meal for the Family

6 - 8

Serves

20 mins

Prep Time

2 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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

tag

Lamb,

Roasts,

Special Occasion & Entertaining,

Dinner,

National Lamb Day,

Ingredients

Lamb

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1 Quality Mark lamb leg

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bone in

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1 kg Pickling onions

peeled

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2 cups chicken stock

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1/4 cup plain flour

Marinade

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5 garlic cloves

crushed

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2 tbsp Dijon mustard

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3 anchovy fillets

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finely chopped

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2 stems fresh rosemary

finely chopped

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2 tbsp dried marjoram

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grated zest of 1 lemon

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2 tbsp butter

softened

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3 tbsp vegetable oil

Fresh mint topping

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¾ cup crème fraîche

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1 bunch fresh mint leaves

finely chopped

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1 bunch tarragon

finely chopped

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1 garlic clove

crushed

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1 tbsp vegetable oil

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1 tbsp white wine vinegar

Garnish

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2 spring onions

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green ends sliced diagonally into long pieces

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1 bunch fresh mint leaves

Method

To Make Lamb

To Make Mint Topping and Gravy

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.

More info

Nutrition Information per Serving (338g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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