Roast Lamb

New Zealand Roast Lamb Recipe for 4 People

Ingredients:

• 1.5 kg (3.3 lbs) leg of lamb
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 cup beef or vegetable broth
• 2 tablespoons cornstarch (optional, for gravy)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 180°C (350°F).
2. Prepare the Lamb:
   • Make small incisions all over the leg of lamb using a sharp knife.
   • In a small bowl, mix minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, and pepper to form a paste.
   • Rub the paste all over the lamb, making sure to get it into the incisions.
3. Roast the Lamb:
   • Place the lamb in a roasting pan, fat side up.
   • Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare, or 65°C (150°F) for medium, using a meat thermometer.
4. Baste the Lamb:
   • Every 30 minutes, baste the lamb with pan juices to keep it moist and flavorful.
5. Rest and Carve:
   • Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
6. Make Gravy (Optional):
   • While the lamb is resting, pour the pan juices into a saucepan.
   • Add balsamic vinegar and broth to the saucepan and bring to a simmer.
   • In a small bowl, mix cornstarch with a little water to form a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until thickened.
7. Serve:
   • Carve the lamb into slices and serve with gravy on the side, if desired.

Enjoy this succulent New Zealand Roast Lamb with your loved ones!