Rolled Lamb Roast
- Preparation Time: 15 mins
- Serves: 4-6
- Cooking Time: 45-60 mins
- Ready Time: 60-75 mins
- Cooking Method: Roasting
- Difficulty: easy
800-1kg butterflied leg of lamb
3 sprigs of rosemary
2 onions
1 Tbsp Man Grind (or Jerk It)
1-2 tsp Olive oil
Take lamb out of fridge and bring to room temperature (bloom).
Preheat your oven to 180C° fan bake.
Take onions, skin on, and cut the top and bottom off, and slice into 3 through the middle so you get chunky rings.
Place these on the base or your baking dish.
Lay out your butterflied lamb
Drizzle with olive oil and season well with Man Grind, (or Jerk It) both sides.
Place the rolled and tied lamb on top of the onions, skin side up.
Scatter over your rosemary leaves.
Roast for around 45 mins for medium.
Remove lamb from the oven.
Cover well with foil, then with a tea towel over the foil, and rest for 15 mins.
Serve with your favourite side dishes.
CHEF’S TIP:
You can use any of your favourite seasonings (check the label for meat pairings)
Pepper and Me Jerk It makes for a spicier version.
Recipe supplied by Pepper and Me.
Shop Ingredients
Founders Frantoio Extra Virgin Olive Oil 250ML
Cold Pressed Extra Virgin Olive Oil gently pressed from the Italian varietal frantoio olive. Product of New Zealand. 250ml.
A modern take on a traditional Jamaican Jerk Seasoning! Gluten-Free, Dairy-Free, Palm oil-free, MSG-free.
Pepper and Me Man Grind Salt Blend 120gm
Rock salt blend spiked with chilli, garlic and citrus. Gluten, nut, and dairy free. 120gm.
Provenance Butterflied Lamb Leg 1kg
Another wonderful Lamb product from Central Otago. Packed with Omega 3 and sweet Lamb flavour that will excite your palate
