Slow-Roasted Rosemary Lamb Leg

Name: Slow-Roasted Rosemary Lamb Leg with Red Wine & Peppercorn Jus
Total time: 2 h
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Rosemary; 1 packet Red Wine Jus; 1650 g Lamb Leg; 2 sachet Kiwi Spice Blend; 1 drizzle olive oil; cup water

with Red Wine & Peppercorn Jus

Get up to $175 off

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.

Tags:

Naturally Gluten-Free

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total2 hours

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Calories2190 kcal

Energy (kJ)9170 kJ

Fat126 g

of which saturates71.3 g

Carbohydrate10.3 g

of which sugars4.7 g

Dietary Fibre1.3 g

Protein157 g

Cholesterol505 mg

Sodium1720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!