Ultimate Leg of Lamb
Tasty Leg of Lamb with Garlic and Thyme
2 hrs 45 mins
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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2.5kg Quality Mark lamb leg
50g softened butter
3 crushed garlic cloves
1-2 sprigs fresh thyme
2 sliced onions
1/2 cup olive oil
1 cup beef stock
3/4 cup crème fraîche
If you don't have crème fraiche use traditional sour cream instead.
1 lemon zest
1 tbsp white wine vinegar
1 bay leaf
To Roast Lamb
To Make Meat Sauce
Use a sharp knife to make shallow slits in the lamb flesh (4-5).
Mix together the butter, garlic and chopped thyme.
Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.
Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top.
Drizzle over the olive oil.
Place in the oven and roast for 2 3/4 hours.
Nutrition Information per Serving (390g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)