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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

Kathy Paterson

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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Ingredients

Lamb

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2-2.5kg Quality Mark lamb leg

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50g butter

softened

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3 garlic cloves

crushed

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1-2 sprigs fresh thyme

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2 onions

sliced

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1/2 cup olive oil

Meat sauce

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1 cup beef stock

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3/4 cup crème fraîche

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grated zest of 1 lemon

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1 Tbsp white wine vinegar

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1 bay leaf

To serve

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new potatoes

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baby carrots

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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