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Honey Mustard Lamb Cutlets

Serves: 4

Cooking Time: 20 mins

2 ratings

Lamb Schnitzels

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Crumbed Lamb Rack

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Roast Leg of Lamb

Serves: 4 - 6

Preparation time: 25 minutes

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Ingredients

    • 1 leg of New Zealand Lamb
    • 12 cloves garlic, peeled
    • 2 tablespoons rosemary leaves, roughly chopped
    • ½ teaspoon chilli flakes (more or less to taste)
    • 1 tablespoon flaky sea salt (less if using fine salt)
    • 50ml extra virgin olive oil
    • 2 onions, peeled and thickly sliced
    • 1 medium celeriac, peeled and cut roughly into 2cm dice
    • 3 carrots, peeled and sliced into 1cm rings
    • 350g butternut squash or pumpkin (peel if you want to) and cut into 6 wedges
    • 3-4 medium potatoes, skins scrubbed, cut into wedges
    • 4 bayleaves
    • a medium handful of fresh thyme on the stem
    • 2 juicy lemons
    • 2 tablespoons honey (try NZ Manuka honey)
    • 80ml plain yoghurt
    • 80ml crème fraiche
    • 400g frozen peas
    • 4 spring onions, trimmed, thinly sliced
    • a handful of mint leaves

Hints & Tips

  • When carving, it is easiest to hold the joint up by the bone and carve downwards against the grain. This can then be cut into pieces one off the bone. By carving against the grain, the meat will be more tender and succulent.

Instructions

1. Turn the oven to 170°C. Place a rack in the centre of the oven and one on the bottom shelf. Chose a roasting dish larger than the lamb leg and place it on the bottom shelf of the oven.


2. Using a sharp thin knife, poke into the lamb, towards the bone, in 20 places – remember where they are. Crush half the garlic and mix with half the rosemary, all the chilli flakes and the flaky salt. Mix in 2 teaspoons of the olive oil to form a paste, then push this as best you can into the 20 incisions as deep as it’ll go – you may want to use the handle of a teaspoon to help with this.


3. Place the leg of lamb on the upper shelf, any juices will dribble into the roasting dish below. Cook for 20 minutes, turning over half way through.


4. Mix the onions, celeriac, carrots, squash, potatoes, bayleaves and thyme in a bowl and toss with half the remaining olive oil. Tip into the roasting dish. Continue cooking the lamb, and vegetables, for another hour, turning the lamb over once and tossing the vegetables as well.

5. Bring a pot of salted water to the boil and cook the peas for 2 minutes. Drain in a colander and run cold water over them for a minute then drain thoroughly. Pound the mint leaves and spring onions using a mortar and pestle, add the remaining olive oil and half the peas. Pound to a coarse paste, then stir into the remaining peas. Just before serving stir in the juice from the other lemon and taste for seasoning.


6. Finely grate the zest from one of the lemons and juice it. Place the zest and juice in a small pan along with the honey and the remaining garlic and rosemary and bring to the boil. Brush this over the lamb every 10 minutes, turning it as you do, until it’s used up and the lamb has cooked a total of 1 hour 50 minutes. Take the lamb from the oven, place in a dish and wrap loosely in foil then rest for 20 minutes in a warm place.


7. Mix the yoghurt and crème fraiche together, pour over the roasting vegetables and toss well. Place on the upper rack, increase the temperature to 190°C and cook a further 10 minutes at which point they will be cooked.

To serve, spoon some of the vegetables onto a warmed plate, lay slices of lamb over the top and dollop on some of the minted pea salsa.