|
Marinated Roast Lamb with Fresh Mint Topping
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
Prep: 20 mins + marinating time
Cook: 2 hours + resting time
Serves 6-8
Excellent source of iron
|
IngredientsLamb
Marinade
Fresh mint topping
Garnish
|
Method |
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.
You may also like these recipes...
Serves: 8-10
Prep:
25 mins
Cook:
1 hour 15 mins
Suitable Cuts: Butterflied Leg, Carvery Leg
Serves: 6
Prep:
20 mins
Cook:
5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg
Serves: 5-6
Prep:
20 mins
Cook:
35 mins
Suitable Cuts: Lamb Rump, Leg Steak, Butterflied Lamb Leg
Serves: 4-5
Prep:
20 mins
Cook:
4 hours
Suitable Cuts: Lamb Shanks, Lamb Shoulder Chops, Diced Lamb Shoulder
|
|
BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
|
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.Preparation
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