Herb and Garlic Crusted Leg of Lamb
- Preparation Time: 20 mins
- Serves: 10-12
- Cooking Time: 105 mins
- Ready Time: 125 mins
- Cooking Method: Roasting
- Difficulty: easy
2kg Lamb leg, bone in
2 garlic heads
1 cup water
HERB CRUST
1 cup fresh parsley,chopped
1 cup mint leaves, chopped
¼ cup fresh rosemary, chopped
¼ cup breadcrumbs
4 garlic cloves, grated
1 tsp salt and pepper
Grated zest of 1 lemon
2 Tbsp olive oil
¼ cup capers, chopped
TO SERVE
Mashed potato
Green beans
Green peas
Preheat the oven to 180°C.
Line a large roasting dish with baking paper.
Place the lamb into the dish. Cut the heads of garlic in half and place around the lamb.
Season the lamb, and add the water. Cover the lamb tightly with tinfoil and place it into the oven for 1 hour.
MAKE THE HERB CRUST PASTE
To make the crust, blitz the parsley, mint, rosemary, breadcrumbs, garlic, salt, pepper, zest, oil and capers in a kitchen processor until all combined.
Remove the lamb from the oven and smother over the herb crust paste.
Return uncovered for a further 45 minutes or done to your liking.
Remove from the oven and allow to rest under the tinfoil for 15 minutes before carving.
TO SERVE
Serve with mashed potato, green beans and peas.
Recipe from recipes.co.nz
Shop Ingredients
No artificial, colouring, flavouring or preservatives are used.
This Balsamic Mint Splash is the modern ancestor of that old family favourite. Moved up a notch with the addition of
Founders Extra Virgin Olive Oil 1L
1 litre of Cold Pressed Extra Virgin Olive Oil Product of New Zealand.
Aitchbone removed for easy carving. Product weighs approx 2 - 2.5kg. Shank on. Rump off. Supplied by Silver Fern Farms
