New Zealand Grass-Fed Boneless Leg of Lamb With Rosemary, Orange and Cranberry Stuffing Recipe
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 1 hour and 15 minutes
This delicious rolled grass-fed lamb leg roast is so easy to prepare. Follow the simple instructions to create a special occasion meal that will delight your family and friends. Serve hot with your favorite roast vegetables, or warm with a selection of salads.
- 1 x 1 lb. New Zealand grass-fed boneless leg of lamb (Tip: Look for the Taste Pure Nature Logo)
- Salt and pepper, to taste
For the Stuffing:
- 1 cup white breadcrumbs (approximately 3 slices bread made into crumbs)
- 2 tablespoon chopped rosemary
- Zest and juice of 1 orange
- ¼ cup dried cranberries
- 1 tablespoon cranberry sauce
- 1 tablespoon parsley, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- Bunch of rosemary sprigs
- 10 pieces of jute twice or kitchen string
- 1. Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.
- 2. Place the lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape.
- 3. Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place. Trim off any hard or fat bits.
- 4. Or, if using a carvery or full leg, ask your butcher to remove the bone for you.
For the Stuffing:
- 5. Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie the lamb roll with 3-5 pieces of string, depending on size.
For the Lamb:
- 6. Preheat the oven to 350 °F or 400 °F. Season lamb with salt and pepper to taste.
- 7. Heat the oil and butter in a roasting pan and brown the lamb well on all sides.
- 8. Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.
- 9. Poke a metal skewer or thin knife into the center, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again.
- 10. Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.
- 11. Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.