Marinated Roast Lamb with Fresh Mint Topping

Servings:
6-8
Marinate Time:
2 hrs. - overnight
Prep Time:
20 mins.
Cook Time:
2 hrs.

Ingredients

Lamb

  • 1 whole lamb leg, bone in
  • 1 bag pickling onions, peeled
  • 2 cups chicken stock (for the gravy)
  • 1/4 cup flour (for the gravy)

Marinade

  • 5 garlic cloves, crushed
  • 2 tablespoons Dijon mustard
  • 3 anchovy fillets, finely chopped
  • 1/2 cup fresh rosemary, finely chopped
  • 2 tablespoons dried marjoram
  • 2 tablespoons lemon zest
  • 2 tablespoons butter, softened
  • 2 tablespoons lemon juice
  • 3 tablespoons oil

Fresh Mint Topping

  • 3/4 cup crème fraiche
  • 1 bunch fresh mint leaves, very finely chopped
  • 1 bunch fresh tarragon, very finely chopped (optional)
  • 1 garlic clove, crushed
  • 1 tablespoon oil
  • 1 tablespoon white wine vinegar

Garnish

  • 2 green onions (green ends only), cut into very thin strips approx. 3” long
  • 1 bunch fresh mint leaves

Preparation

  1. Place the lamb leg fat-side up on a clean cutting board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few inches apart. Combine the marinade ingredients together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in plastic wrap and refrigerate, preferably overnight or for at least 2 hours.
  2. Remove the marinated lamb from the refrigerator 30 minutes before cooking. Preheat the oven to 350°. Place the lamb in a roasting dish fat-side up and season. Transfer to the oven and bake uncovered for 25 to 30 minutes per pound for medium. Baste occasionally. With 1 hour remaining, add the onions to the roasting dish. Turn them over once while cooking. Remove from the oven, transfer the lamb and onions to a warm plate and cover loosely with foil. Let rest for 20 to 30 minutes.
  3. To make fresh mint topping, combine all ingredients in a food processor or mortar and pestle and mix well.
  4. For green onion and mint garnish, submerge sliced onions in a bowl filled with lots of ice and water to make them curl up. Add the mint leaves. Leave in the refrigerator covered, for at least an hour. Drain and rest on paper towels.
  5. To make the gravy, discard the fat from the lamb roasting dish, leaving the meat juices. Combine the flour with 1/2 cup water and add to the roasting dish, with remaining meat juices, on the stove top over medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5 to 10 minutes until thickened. Make sure you scrape all the caramelized meat juices and onion off the bottom to add flavor.
  6. Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the green onions and mint. Arrange the onions around the lamb.


Source: Beef + Lamb New Zealand