Herb and garlic crusted leg of lamb
Ultimate herbacious roast lamb
10 - 12
Serves
20 mins
Prep Time
1 hr 45 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This herb-crusted leg of lamb is a deliciously impressive main course that is perfect for any special occasion. The lamb is roasted in a flavourful pool of garlic, and then topped with a crunchy crust. The result is a tender, juicy lamb that is bursting with flavour.
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Ingredients
Lamb
2kg Quality Mark lamb leg
bone in
2 garlic heads
1 cup water
Herb Crust
1 cup chopped fresh parsley
1 cup mint leaves
chopped
¼ cup fresh rosemary
chopped
¼ cup breadcrumbs
4 garlic cloves
grated
1 tsp salt and pepper
grated zest of 1 lemon
2 Tbsp olive oil
¼ cup capers
chopped
To Serve
mashed potato
green beans
green peas
Method
Roast
To Serve
1
Preheat the oven to 180C. Line a large roasting dish with baking paper.
2
Place the lamb into the dish. Cut the heads of garlic in half and place around the lamb.
3
Season the lamb, and add the water. Cover the lamb tightly with tinfoil and place it into the oven for 1 hour.
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4
To make the crust, blitz the parsley, mint, rosemary, breadcrumbs, garlic, salt, pepper, zest, oil and capers in a kitchen processor until all combined.
5
Remove the lamb from the oven and smother over the paste. Return uncovered for a further 45 minutes or done to your liking.
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6
Remove from the oven and allow to rest for 15 minutes before carving.
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Nutrition Information per Serving (214g)
This nutrition analysis is based on 12 serves and is for the crusted lamb only. It does not include the potato and vegetables to serve.
Energy
1167kJ (279 kcal)
Protein
35.5g
Total Fat
13.5g
Saturated Fat
4.7g
Carbs
2.8g
Dietary Fibre
2.0g
Sodium
249mg
Iron
4.1mg
Zinc
6.4mg
Vitamin B12
0.93µg
