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[Christmas Box Swap | Serves 8-10P] NZ Smokey Rosemary Lamb Leg
with Red Wine Pepper Jus
- Almond
- Eggs
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Milk
- May contain traces of allergens
Get ready for "oohs" and "aaahs" when you bring this leg of lamb to the table! This main event of the Christmas feast is slow-roasted for maximum tenderness and has a rich sauce on the side to add a luxurious touch.
Ingredients
1 packet
Rosemary
2 sachet
Kiwi Spice Blend
4 packet
Red Wine Jus
(May be present: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk)
Nutrition Values
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Pick and finely chop rosemary leaves. • Lightly score lamb leg fat in a 1cm criss-cross pattern. TIP: Run your fingers down the rosemary stalk to remove the leaves easily. TIP: Scoring the lamb allows the marinade to flavour the leg evenly, but be careful not to slice through the meat!
AU Butterflied lamb leg method:
• Preheat oven to 220°C/200°C fan-forced. Season butterflied lamb leg all over and place, fat-side down, in a large frying pan (no need for oil!).• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.• Increase the heat to high and sear butterflied lamb leg on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without
• In a medium bowl, combine Kiwi spice blend, rosemary and a drizzle of olive oil. Season with salt and pepper.
• Place lamb, fat-side up, in a baking dish. • Pour over marinade and evenly rub over all sides of the lamb. Add the water to the base of dish.
TIP: The water prevents the excess marinade from burning.
AU Butterflied lamb leg method:
Transfer, fat-side up, to lined oven tray.• Pour over marinade and evenly rub over all sides of the lamb.
• Roast lamb for 1 hour 15 minutes to 1 hour 30 minutes for medium (for well-done, cook for a further 30 minutes, 2 hours in total). • Remove lamb from oven, cover with foil and set aside to rest for 20 minutes.
TIP: The lamb will keep cooking as it rests!
AU Butterflied lamb leg method:
• Roast for 20-25 minutes (for a 900g piece) or 25-30 minutes (for a 1.3kg piece) for medium-rare, or until cooked to your liking. Remove from oven and rest for 10 minutes.
burning.TIP: The meat will keep cooking as it rests!
• While the lamb is resting, heat a large frying pan over medium-high heat. Cook the cracked black pepper until fragrant, 30 seconds. • Add red wine jus, any lamb resting juices and a splash of water. Cook, stirring, until warmed through, 1-2 minutes. Season to taste.
• Use a roasting fork (to keep the lamb steady) and a sharp knife, slice lamb. • Drizzle over remaining roasting juices from the dish. • Serve with red wine pepper jus. Enjoy!
