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Ultimate Leg of Lamb

Tasty Leg of Lamb with Garlic and Thyme

8

Serves

10 mins

Prep Time

2 hrs 45 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

A roast leg of lamb has long been hailed as the ultimate Kiwi favourite, and this recipe requires zero fuss as the oven does the hard work. Infused with flavours of garlic and thyme and topped with a creamy meat sauce, you won't be disappointed. We served the lamb on a thick bed of thyme for that perfect festive touch.

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High Iron

Low Sodium

tag

Lamb,

Roasts,

Special Occasion & Entertaining,

Dinner,

National Lamb Day,

Ingredients

Lamb

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2-2.5kg Quality Mark lamb leg

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50g softened butter

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3 crushed garlic cloves

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1-2 sprigs fresh thyme

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2 sliced onions

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1/2 cup olive oil

Meat sauce

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1 cup beef stock

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3/4 cup crème fraîche

i

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1 lemon zest

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1 tbsp white wine vinegar

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1 bay leaf

To serve

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new potatoes

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baby carrots

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snow peas

Method

To Roast Lamb

To Make Meat Sauce

1

Use a sharp knife to make shallow slits in the lamb flesh (4-5).

2

Mix together the butter, garlic and chopped thyme.

3

Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.

4

Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top.

5

Drizzle over the olive oil.

6

Place in the oven and roast for 2 3/4 hours at 160 degrees Celsius.

More info

Nutrition Information per Serving (390g)

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

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Energy

2436 (582)kJ

Protein

34.8g

Total Fat

31.3g

Saturated Fat

7g

Carbs

36.8g

Sugars

8.1g

Sodium

79.1mg

Iron*

5.2mg

* Percentage of recommended daily intake (Aust/NZ)

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