Marinated Roast Lamb with Fresh Mint Topping
Marinate a whole lamb leg in a fragrant lemon, rosemary and marjoram paste overnight. The flavours will steep through to the bone. Roast the lamb how you like it and serve with creamy mint sauce, roast spuds and fresh greens. A very festive lamb recipe the whole family will love.
Ingredients
Lamb:
- 1 Quality Mark whole lamb leg bone in
- 1 bag French or pickling onions peeled
- 2 cups Chicken stock for the gravy
- ¼ cup flour for the gravy
Marinade:
- 5 cloves garlic crushed
- 2 Tbsp Dijon mustard
- 3 Anchovy fillets finely chopped
- ½ cup Superb Herb Rosemary finely chopped
- 2 Tbsp dried marjoram
- 2 Tbsp Lemon zest
- 2 Tbsp butter softened
- 2 Tbsp Lemon juice
- 3 Tbsp Olivado olive oil
Fresh Mint Topping:
- ¾ cup Crème Fraiche
- 1 bunch Superb Herb Mint leaves very finely chopped
- 1 bunch fresh tarragon very finely chopped
- 1 clove garlic crushed
- 1 Tbsp Olivado olive oil
- 1 Tbsp DYC White Wine Vinegar
Garnish:
- 2 spring onions green ends only, cut into very thin strips approx. 8 cm long
- 1 bunch Superb Herb Mint leaves
Instructions
Preparation:
- Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Lamb:
- Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g for medium. Baste occasionally. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Leave to rest for 20-30 minutes.
Fresh mint topping:
- Combine all ingredients in a food processor or mortar and pestle and mix well.
- Spring onion and mint garnish:
- Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves. Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.
Gravy:
- To make a rich gravy, discard the fat from the lamb roasting dish, leaving the meat juices. Combine the flour with ½ cup water and add to the roasting dish, with remaining meat juices, on the stovetop over a medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened. Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.
- If time is an issue, use Maggi Homestyle Roast Gravy.
To serve:
- Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint. Arrange the onions around the lamb. Serve with the gravy, some crispy roast spuds and veges and your choice of a salad or vegetables.
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