Roast Lamb

Roast Lamb

A Roast Leg of Lamb tastes so good as it’s cooked on the bone and makes for a superb celebratory meal. Roast lamb is perfect kiwi goodness and this recipe has a marvellous mint pesto…

Serves 8

You Will Need:

2 teaspoons salt
2 teaspoons pepper
1 teaspoon finely minced, fresh rosemary leaves or 1/2 teaspoon dried
1 leg of NZ lamb
2 cloves garlic, peeled and slivered into 8 pieces
2 tablespoons olive oil
Mint Pesto:
2 1/4 cups packed fresh mint leaves
1 cup packed fresh parsley
2 cloves garlic
3/4 to 1 cup olive oil
6 tablespoons fresh lime juice
5 teaspoons sugar


Mix salt, pepper, and rosemary. Cut slits into lamb with sharp knife and insert a garlic sliver into each slit. Rub seasoning mixture over all surfaces of the lamb. Brush with olive oil and allow to stand for 20 minutes. Place leg, top side up, in roasting pan fitted. Heat oven to 220 degrees Celcius. Roast the leg of lamb for 10 minutes. Then turn your roast every 20 minutes. Cooking to medium is best as lamb will cook further on resting. Remove roast lamb from the oven and cover with foil. Let stand for 20 minutes before carving. Serve with Mint Pesto as per below. Make a gravy with the residuals in the pan.
Mint Pesto:
Combine mint, parsley, and garlic in bowl of food processor. Process to a paste. Gradually add olive oil and process until smooth. Add lime juice, sugar, and salt. Process to combine. Serve immediately with roast vege medley, greens and gravy.

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