Slow-Roasted Rosemary Lamb Leg
with Red Wine & Peppercorn 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
1 packet
Red Wine Jus
(May be present: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk)
1650 g
Lamb Leg
2 sachet
Kiwi Spice Blend
Not included in your delivery
1 drizzle
olive oil
cup
water
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!
• 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 75-90 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 to slice lamb. • Drizzle over remaining roasting juices from the dish. • Serve with red wine pepper jus. Enjoy!
