Marinated roast lamb with fresh mint topping

Impressive meal for the whole family

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Serves

6 - 8

Prep Time

20 mins

Cook Time

2 hrs

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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Beef + Lamb New Zealand
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Ingredients

Lamb
  • 1 Quality Mark lamb legi

    bone in
  • 1 kg pickling onions

    peeled
  • 2 cups chicken stocki

  • ¼ cup plain flour

Marinade
  • 5 garlic cloves

    crushed
  • 2 Tbsp Dijon mustard

  • 3 anchovy filletsi

    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 onionsi

    green ends sliced diagonally into long pieces
  • ¼ cup mint leaves

Method

To Make Lamb
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.

5

Remove the marinated lamb from the fridge 30 minutes before cooking.

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.

To Make Mint Topping and Gravy
1

For fresh mint topping, combine all ingredients in a food processor or mortar and pestle and mix well.

2

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.

3

To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices.

4

Combine the flour with ½ cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat.

5

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
1

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 and your choice of a salad or vegetables.

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
Carbohydrate
14g
Dietary Fibre
6.8g
Sodium
446mg
Iron
10.1mg
Zinc
4.7mg
Vitamin B12
1.9µg