Marinated roast lamb with fresh mint topping
Impressive meal for the whole family
6 - 8
Serves
20 mins
Prep Time
2 hrs
Cook Time
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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Ingredients
Lamb
1 Quality Mark lamb leg
i
bone in
1 kg pickling onions
peeled
2 cups chicken stock
i
¼ cup plain flour
Marinade
5 garlic cloves
crushed
2 Tbsp Dijon mustard
3 anchovy fillets
i
finely chopped
2 stems fresh rosemary
finely chopped
2 Tbsp dried marjoram
grated zest of 1 lemon
2 Tbsp butter
softened
3 Tbsp vegetable oil
Fresh mint topping
¾ cup crème fraîche
⅓ cup mint leaves
finely chopped
⅓ cup tarragon
finely chopped
1 garlic clove
crushed
1 Tbsp vegetable oil
1 Tbsp white wine vinegar
Garnish
2 spring onions
i
green ends sliced diagonally into long pieces
¼ cup 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.
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5
Remove the marinated lamb from the fridge 30 minutes before cooking.
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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. Baste 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.
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Nutrition Information per Serving (381g)
This nutrition analysis is based on 8 serves and is only for the lamb, mint topping and gravy.
Energy
1888kJ (451 kcal)
Protein
32.5g
Total Fat
28.3g
Saturated Fat
12.2g
Carbs
14g
Dietary Fibre
6.8g
Sodium
446mg
Iron
10.1mg
Zinc
4.7mg
Vitamin B12
1.9µg
