Smokey Rosemary Lamb Leg
with Red Wine Pepper Jus | Serves 4+
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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
4 sprig
rosemary
1 packet
leg of lamb
2 sachet
Kiwi Spice Blend
2 tsp
Cracked Black Pepper
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
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!
• 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.
• 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!
• 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!
