The marinade on this lamb is something else. It may not look pretty but this dish is delicious. The marinade combined with the mint topping takes this lamb leg to the next level. It is ideal for special occasions. Definitely give this a go the next time you have a beautiful New Zealand Lamb Leg in the freezer.
- 1 NZ whole lamb leg, bone in
- 1 jar pickling onions
- 2 cups chicken stock (for the gravy)
- ¼ cup flour (for the gravy)
- 5 cloves garlic, crushed
- 2 tbsp dijion mustard
- 4 anchovy fillets, finely chopped
- ½ cup fresh rosemary, finely chopped
- 2 tbsp dried marjoram
- 2 tbsp lemon zest
- 2 tbsp butter, softened
- 2 tbsp lemon juice
- 3 tbsp oil
Fresh Mint Topping
- ¾ cup crème fraiche
- 1 bunch fresh mint leaves, finely chopped
- 1 clove garlic, crushed
- 1 tbsp oil
- 1 tbsp white wine vinegar
- 1 spring onions, cut into very thin strips
- 1 bunch fresh mint leaves
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. 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. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. 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.
Fresh Mint Topping
Combine all ingredients in a food processor or mortar and pestle and mix well.
To make a gravy, transfer meat juices to a saucepan. Bring to a boil and add 1/2 cup chicken stock and cornflour mixture (1Tbsp cornflour mixed with 1/4 cup milk). Simmer and stir until gravy thickens.
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.
Recipe adapted from Chelsea Winter