Marinated Roast Lamb with Fresh Mint Topping
- 1 Quality Mark whole lamb leg, bone in
- 1 bag French (or pickling) onions, peeled
- 2 cups chicken stock (for the gravy)
- 1/4 cup flour (for the gravy)
- 6 cloves garlic, crushed (5 for marinade, 1 for topping)
- 2 tbsp Dijon mustard
- 3 anchovy fillets, finely chopped
- 1/2 cup fresh rosemary, finely chopped
- 2 tbsp dried marjoram
- 2 tbsp lemon juice and zest
- 2 tbsp butter, softened
- 4 tbsp oil (3 for marinade, 1 for topping)
- 3/4 cup crème fraiche
- 25 g fresh mint leaves, very finely chopped, plus more for garnish
- 25 g fresh tarragon, very finely chopped (optional)
- 1 tbsp white wine vinegar
- 2 spring onions (green ends only), cut into very thin strips approx. 8cm long
How to Carve Roast Lamb
Place the lamb leg fat-side up on a clean chopping board and pat dry with a paper towel. Using a sharp knife, make a series of shallow cuts into the lamb, a few centimetres apart. Combine 5 cloves of garlic, Dijon mustard, anchovy fillets, rosemary, marjoram, lemon zest, butter, lemon juice and 3 tablespoons of oil together and spread over the lamb, rubbing it into the cuts. Wrap the lamb in cling film and refrigerate, preferably overnight or for at least 2 hours.
Remove the marinated lamb from the fridge 30 minutes before cooking. Preheat the oven to 180°C. Place the lamb in a roasting dish fat side up and season. Transfer to the oven and bake uncovered for 25-30 minutes per 500g 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. Leave to rest for 20-30 minutes.
Fresh mint topping
Combine crème fraiche, 1 bunch of mint leaves, the tarragon, remaining clove of garlic, tablespoon of oil and the white wine vinegar in a food processor or mortar and pestle and mix well.
Spring onion and mint garnish
Submerge sliced spring onions in a bowl filled with lots of ice and water to make them curl up. Add 1 bunch of mint leaves. Leave in the fridge covered, for at least an hour. Drain and rest on paper towels.
To make a rich 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 a medium heat. Add chicken stock, stirring all the time with a wooden spoon, for about 5-10 minutes until thickened. Make sure you scrape all the caramelised meat juices and onion off the bottom to add flavour.
Place the rested lamb on a platter or board and spread with the fresh mint topping. Garnish with the spring onions and mint. Arrange the onions around the lamb. Serve with the gravy, roast potatoes (click here for Chelsea's recipe) and your choice of a salad or vegetables.
By Beef + Lamb New Zealand