Slow-roasted lamb leg with tamarind glaze and gravy

Roast lamb leg with a twist

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Serves

6 - 8

Prep Time

1 hr

Cook Time

5 hrs 30 mins

A beautiful slow-roasted leg of lamb you can pull apart with a fork, served with easy Tamarind gravy!

This recipe is courtesy of jennyskitchen.co.nz

A beautiful slow-roasted leg of lamb you can pull apart with a fork, served with easy Tamarind gravy!

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Jenny's Kitchen Tamarind Chutney
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Ingredients

  • 1 whole Quality Mark lamb legi

    approximately 2.5kg
  • 2 onions

    peeled and cut into 2cm rounds
  • 2 garlic heads

    cut in half through the widest part
  • 2 Tbsp olive oil

  • salt and freshly ground black pepper

  • 2 cups beef stock

    or chicken stock
  • 1 cup water

  • 4 Tbsp Jenny's Kitchen Tamarind Chutney

  • 2 Tbsp plain flour

Method

For Roast
1

Take the lamb from the fridge 1 hour before cooking to bring it to room temperature.

2

Preheat your oven to 160°C.

3

Rub the lamb with oil and season generously. Lay the onion and garlic in the centre of a roasting pan. Place the lamb fat side up on the onion, keeping the lamb off the bottom of the pan.

4

Pour the stock and water around the lamb, but don't pour onto the lamb itself. (You may need more or less liquid depending on your roasting dish size. The lowest part of the lamb should be in the liquid.) Cover the whole pan tightly with aluminum foil.

5

Roast for 4-5 hours at 160°C until the meat is tender and falling off the bone.

6

Remove roasting pan from the oven and increase the temperature to 180°C. Remove the foil and brush the lamb leg all over with 3 tablespoons of Jenny’s Kitchen Tamarind Chutney. Return uncovered to the oven and cook for a further 10-15 minutes at 180°C until the glaze is starting to caramelise. Do not burn!

7

Transfer the lamb to a serving platter and tent with foil to keep it warm. Rest the lamb for 30 mins.

8

Mash the garlic and onions into the pan juices, then strain into a tall glass or jug. Skim off excess fat and place 1.5 cups of the liquid into a saucepan. Stir in 1 tablespoon of Jenny’s Kitchen Tamarind Chutney and 2 tablespoons of flour. Bring to the boil and whisk until gravy is thick. Season if required.

9

Serve with lamb on a platter with tamarind gravy and your favourite vegetables.

For Veggies
1

Parboil your favourite roast vegetables and roast them in oil once you have increased the oven temperature to 180°C.

Nutrition Information per Serving (479g)

This nutrition analysis is based on 8 serves and does not include the vegetables.

Energy
1997kJ (477 kcal)
Protein
67.2g
Total Fat
18.1g
Saturated Fat
5.2g
Carbohydrate
10.1g
Dietary Fibre
2.3g
Sodium
436mg
Iron
4.7mg
Zinc
10.4mg
Vitamin B12
4.4µg