Herb-Infused Roast Lamb
There's nothing like a Sunday roast! But any day is perfect to try this recipe for Herb-Infused Roast Lamb, which is even better when seasoned the night before, to let those flavours really infuse.
Recipe Tip Cooking times for Roasting Lamb:
For rare - 20 minutes per 500g plus 20 minutes
For medium - 25 minutes per 500g plus 25 minutes
For well done - 30 minutes per 500g plus 30 minutes
Ingredients
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons wholegrain mustard
- 2 tablespoons fresh mint, chopped
- 750 grams small onions, whole
- 1.5 kilograms leg of lamb
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons wholegrain mustard
- 2 tablespoons fresh mint, chopped
- 750 grams small onions, whole
- 1.5 kilograms leg of lamb
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Step 1 of 6In a small bowl, combine the garlic, herbs, oil and mustard together. Set aside. Make incisions all over the lamb with a small, sharp knife. This will allow the flavours to be absorbed into the meat while it is marinating.
- Step 2 of 6Rub the mixture evenly over the lamb. Season well. Cover and refrigerate for a few hours or overnight.
- Step 3 of 6When ready to cook, preheat the oven to 200°C (180°C fan-forced)
- Step 4 of 6Place the lamb on a rack in a roasting pan with onions. Cook the lamb for 20-25 minutes. Lower the heat to 180°C (160°C fan-forced), and cook for 1 hour for rare, basting several times during cooking.
- Step 5 of 6Remove lamb from the oven and transfer to a carving board.
- Step 6 of 6Cover with foil and allow to rest for 10 minutes before carving.
Method
- Step 1 of 6In a small bowl, combine the garlic, herbs, oil and mustard together. Set aside. Make incisions all over the lamb with a small, sharp knife. This will allow the flavours to be absorbed into the meat while it is marinating.
- Step 2 of 6Rub the mixture evenly over the lamb. Season well. Cover and refrigerate for a few hours or overnight.
- Step 3 of 6When ready to cook, preheat the oven to 200°C (180°C fan-forced)
- Step 4 of 6Place the lamb on a rack in a roasting pan with onions. Cook the lamb for 20-25 minutes. Lower the heat to 180°C (160°C fan-forced), and cook for 1 hour for rare, basting several times during cooking.
- Step 5 of 6Remove lamb from the oven and transfer to a carving board.
- Step 6 of 6Cover with foil and allow to rest for 10 minutes before carving.
Nutrition per serving
2078 Kilojoules
Protein38 grams
Fat38 grams
Carbs1 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6In a small bowl, combine the garlic, herbs, oil and mustard together. Set aside. Make incisions all over the lamb with a small, sharp knife. This will allow the flavours to be absorbed into the meat while it is marinating.
- Step 2 of 6Rub the mixture evenly over the lamb. Season well. Cover and refrigerate for a few hours or overnight.
- Step 3 of 6When ready to cook, preheat the oven to 200°C (180°C fan-forced)
- Step 4 of 6Place the lamb on a rack in a roasting pan with onions. Cook the lamb for 20-25 minutes. Lower the heat to 180°C (160°C fan-forced), and cook for 1 hour for rare, basting several times during cooking.
- Step 5 of 6Remove lamb from the oven and transfer to a carving board.
- Step 6 of 6Cover with foil and allow to rest for 10 minutes before carving.