Ultimate leg of lamb
Tasty leg of lamb with thyme and garlic
8 - 10
Serves
10 mins
Prep Time
2 hrs 45 mins
Cook Time
Recipe author
Kathy Paterson
A roast leg of lamb has long been hailed as the ultimate Kiwi favourite, and this recipe requires zero fuss as the oven does the hard work. Infused with flavours of garlic and thyme and topped with a creamy meat sauce, you won't be disappointed. We served the lamb on a thick bed of thyme for that perfect festive touch.
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High Iron
Low Sodium
Ingredients
Lamb
2-2.5kg Quality Mark lamb leg
50g butter
softened
3 garlic cloves
crushed
1-2 sprigs fresh thyme
2 onions
sliced
1/2 cup olive oil
Meat sauce
1 cup beef stock
3/4 cup crème fraîche
i
grated zest of 1 lemon
1 Tbsp white wine vinegar
1 bay leaf
To serve
new potatoes
baby carrots
snow peas
Method
To roast lamb
To make meat sauce
1
Use a sharp knife to make shallow slits in the lamb flesh (4-5).
2
Mix together the butter, garlic and chopped thyme.
3
Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.
4
Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top.
5
Drizzle over the olive oil.
6
Place in the oven and roast for 2¾ hours at 160 degrees Celsius.
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Nutrition Information per Serving (300g)
This nutrition analysis is based on 10 serves and does not include potatoes or vegetables to serve.
Energy
1920kJ (459 kcal)
Protein
43.1g
Total Fat
30.6g
Saturated Fat
11.8g
Carbs
2.8g
Dietary Fibre
1.1g
Sodium
163mg
Iron
3.5mg
Zinc
6.7mg
Vitamin B12
2.8µg
