From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth. This lamb roast is best served with roasted vegetables, cauliflower cheese and minted peas.
Ingredients
| 4 cloves | Garlic |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 pinch | Sweet paprika |
| 2 tsp | Fresh rosemary, leaves only |
| 2 | Lemons, freshly juiced |
| 3 Tbsp | Olive oil |
| 1 | Leg of lamb, boned, about 2.5kg (Main) |
| 200 ml | Chicken stock |
AdvertisementAdvertise with NZME.
Directions
- Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.
- Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.
- Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.
- Serve with roasted vegetables, cauliflower cheese and minted peas.
Top tip
Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth.
