Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Ultimate New Zealand Grass-Fed Leg of Lamb Recipe

  • Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 2 hours and 45 minutes

A roast leg of lamb has long been hailed as the ultimate Kiwi favorite. Leg of lamb may sound intimidating, but it is surprisingly easy to cook. This recipe requires zero fuss – the oven does the hard work. Infused with flavors of garlic and thyme and topped with a creamy meat sauce, you won’t be disappointed in this flavorful and tender dish of New Zealand grass-fed lamb. Serve the lamb on a thick bed of thyme for that perfect festive touch, and garnish with a side of your favorite seasonal produce.

Ingredients:

For the Lamb:

  • 4.5–5.5 lbs. New Zealand grass-fed boneless leg of lamb, at room temperature (Tip: Look for the Taste Pure Nature Logo)
  • 3 ½ tablespoons butter, softened
  • 3 cloves garlic, crushed
  • 1 teaspoon roughly chopped thyme leaves
  • 1-2 handfuls thyme sprigs
  • ½ cup olive oil
  • Salt and pepper, to taste

For the Meat Sauce:

  • 1 cup beef stock
  • ¾ cup crème fraiche or sour cream
  • Lemon zest, finely grated
  • 1 tablespoon wine vinegar
  • 1 bay leaf
  • Salt, to taste

To Serve:

  • Seasonal produce, like sautéed mushrooms or green beans, or steamed carrots and snap peas

Directions:

For the Lamb:

  • 1. Preheat oven to 320°F.
  • 2. Use a sharp knife to make shallow slits in the lamb flesh (4-5). Mix together the butter, garlic, and chopped thyme. Coat butter mixture in the slits and sprinkle lamb with salt and ground black pepper to taste.
  • 3. Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 3/4 hours.

For the Meat Sauce:

  • 4. Remove the lamb from the oven half an hour before the end of cooking time. Place lamb on a board, then tip all the juices into a saucepan. Replace lamb back into the roasting tin and return to the oven to finish roasting.
  • 5. Skim the fat off the roasting juices in the saucepan. Add the beef stock to the remaining juices and bring to the boil.
  • 6. Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until the sauce reduces a little (it will be a thin sauce). Season with salt to counteract acidity.

To Serve:

  • 7. Remove the lamb from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before carving.
  • 8. Strain sauce into a bowl or gravy boat and serve hot with the lamb and vegetables.

For Bone-in Leg of Lamb:

  • 9. If using bone-in leg of lamb, increase oven temperature to 350°F.
  • 10. Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 – 2 ½ hours, depending on weight and doneness.
  • 11. Remove the lamb from the oven and leave to rest, covered loosely with foil and a tea towel for 15-20 minutes before carving.
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