Ultimate Leg of Lamb

Ultimate Leg of Lamb

2 h 55 min

Serves 8

Ingredients

  • 2-2.5kg leg of lamb, at room temperature
  • 50 g butter, softened
  • 3 cloves garlic, crushed
  • 1 tsp roughly chopped thyme leaves
  • 1-2 handfuls thyme sprigs
  • 2 onions, peeled and sliced
  • ½ cup olive oil
  • 1 cup beef stock
  • ¾ cup crème fraiche or traditional sour cream
  • finely grated zest of 1 lemon
  • 1 tbsp wine vinegar
  • 1 bay leaf
  • Cooked new potatoes
  • Steamed carrots and snow peas or green beans

Method

Preheat the oven to 160°C.

Lamb

  1. Use a sharp knife to make shallow slits in the lamb flesh (4-5).
  2. Mix together the butter, garlic and chopped thyme.
  3. Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper.
  4. Place the thyme sprigs and sliced onion in the base of a roasting tin and sit the lamb on top.
  5. Drizzle over the olive oil.
  6. Place in the oven and roast for 2¾ hours.

Meat Sauce

  1. Remove the lamb from the oven half an hour before the end of cooking time.
  2. Place lamb on a board, then tip all the juices into a saucepan.
  3. Replace lamb back into the roasting tin and return to the oven to finish roasting.
  4. Remove from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before carving.
  5. Skim the fat off the roasting juices in the saucepan.
  6. Add the beef stock to the remaining juices and bring to the boil.
  7. Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf.
  8. Simmer until the sauce reduces a little ( it will be a thin sauce).
  9. Season with salt to counteract acidity.
  10. Strain sauce into a jug or gravy boat and serve hot with the lamb and vegetables.

Recipe from recipes.co.nz

Related products

Lamb Leg (Bone In)
Select options This product has multiple variants. The options may be chosen on the product page

Lamb Leg (Bone In)


Balancing a perfect mix of succulence and flavour, our lamb leg (bone in) is the best option for your traditional Sunday roast. The meat slides away with just the slightest prodding from your fork, giving way to some of the most savoury flavours imaginable. With an abundance of natural flavours, the lamb roast brings incredible depth to any meal while its permeating aroma will fill your home with anticipation long before it's ready to eat. Country of Origin, New Zealand.


$59.99
Omak Meats delivery vehicle

Northland & Auckland delivery of the finest meat products

Omak Meats online butcher shop provides fresh meat delivery* throughout Northland & Auckland in New Zealand (excludes rural delivery). Order online for the convenience of fresh meat delivered to your door.

Shop online now