Mint and Manuka Roast Lamb
This Mint and Manuka Roast Lamb, beautifully juicy, fragrant with mint from the garden, and crisped up with Manuka Honey, is a truly superb Sunday Lunch. One that I shall definitely cook for my girlfriend when I’m in Aotearoa next Spring (that is to say, this coming November), perhaps for her birthday In the meantime, have a good and delicious one today!
Ingredients (serves 3):
1 garlic clove
two dozens fresh mint leaves
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
1 (705-gram/1.5-pound) de-boned lamb leg
1/2 cup water
1/2 heaped tablespoon Manuka Honey
1 1/2 tablespoon apple cider vinegar
1/2 heaped tablespoon Manuka Honey
Peel garlic clove, and place in a mortar. Crush thoroughly with the pestle. Tear in one and a half dozen leaves fresh mint, and grind them in thoroughly until mixture becomes a fragrant, bright green paste. Season with coarse sea salt and black pepper, and muddle in olive oil until well-blended.
With a sharp knife, score the top of the lamb leg.
Place in a roasting tin and pour mint mixture all over it. Thoroughly rub and massage the mint and garlic mixture into the flesh of the whole leg of lamb. Cover with cling film, and allow to marinate, at room temperature, for at least a couple of hours.
Preheat oven to 200°C/395°F.
Once the oven is hot, pour water at the bottom of the roasting tin, and place in the middle of the oven. Roast, at 200°C/395°F, 45 minutes.
Whilst the lamb is roasting, combine Manuka Honey and apple cider vinegar in a small cup, stirring until well-blended. Finely chop remaining mint leaves and stir them into the Honey and vinegar mixture. Set aside.
After three-quarters of an hour of roasting, drizzle Manuka Honey over the lamb, and generously brush it all over the meat. Return to the oven, at 200°C/395°F, for another quarter of an hour.
Serve Mint and Manuka Roast Lamb hot, with Grilled Aubergines and Garden Snow Peas, generously drizzled with Manuka Mint Sauce, and a glass of robust red wine, like a Burgundy Hautes-Côtes-de-Nuits or a Central Otago Pinot Noir.
Harvest, Sunday 11th June, 2023
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Chef John's Roasted Leg of Lamb Recipe
The lamb in Chef John's show-stopping dish is marinated in a mixture of rosemary, garlic, pomegranate molasses, and mint. After roasting, glaze with more pomegranate molasses.
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Roast Leg of Lamb with Roasted Root Vegetables by Foodness Gracious
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Leg - Roast Leg of Lamb
With the help of this delicious leg of lamb recipe, you can learn how to prepare it. Garlic and fresh rosemary are used to flavor the lamb, potatoes, and tasty gravy.
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Today I made red wine braised lamb neck with onions, turnip, and red potatoes for dinner. It was my first time making something like that and I was a little nervous bc I couldn't cut through the neck like my recipe said to, plus I went off recipe bc I didn't want carrots, tomato, and celery, but it came out so yummy!!
The meat was so tender and the veggies were so soft. Sometimes I couldn't tell if I was chewing a piece of fat or a potato bc they were both so soft and flavorful. I have some leftovers that I'll have over rice tomorrow and I'm saving the stock for something, idk what tho
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