Roasted in yummy herbs, dried apricots, almonds and walnuts, this delicious meal is bound to go down a treat, especially at a sunday lunch gathering.
Serve with plenty of veggies and piping hot gravy for a delightful feast.
- 1 2 - 2.5kg leg of New Zealand lamb - can be chilled or thawed from frozen
- 4 cloves garlic, peeled and sliced
- The leaves from a 15cm stalk of rosemary, chopped
- 2 tsp of fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tbsp Olive oil
- 4 heads of fennel, cut into 6 wedges each
- 2 bunches of baby carrots, skins scrubbed
- 10 dried apricots, halved
- 100g whole almonds
Method1 Preheat oven 180˚C.
2 Place the lamb in a roasting dish and poke a thin small knife into the flesh in 12 places.
3 Mix the garlic, rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
4 Place in the centre of the oven and roast for 45 minutes. After 20 minutes, add 100ml water to prevent the garlic from burning.
5 Tip the fennel and carrots onto the lamb and turn the leg over then roast for 30 minutes.
6 Take the lamb from the dish, add the apricots, walnuts and almonds, then replace the lamb, again turned over, and put back in the oven.
7 It will be cooked medium (which is lovely for leg of lamb) in another 15 - 25 minutes depending on the size.
8 Remove the lamb from the roasting dish and sit on a plate loosely covered with foil and a tea towel, and rest in a warm place for at least 15 minutes.
9 Turn the oven off, put the roasting dish back in, and keep warm
Nutrition InformationServes 6
Cook's tip: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55˚C. Upon resting the temperature will rise to 60˚C. Perfect pink roast lamb!
If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65˚C. Always rest before carving.
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Copyright: Jack Daniels
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