Lamb Leg with Lemon–Lime Butter & Fresh Mint

275 mins
Serves 1
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Directions

  1. 1Preheat the oven to 170°C (top and bottom heat).
  2. 2Preheat the oven to 170°C (top and bottom heat).
  3. 3Preheat the oven to 170°C (top and bottom heat).
  4. 4Season the lamb leg with salt and pepper and make deep cuts across the meat.
  5. 5Season the lamb leg with salt and pepper and make deep cuts across the meat.
  6. 6Season the lamb leg with salt and pepper and make deep cuts across the meat.
  7. 7Blend all sauce ingredients until smooth and creamy.
  8. 8Blend all sauce ingredients until smooth and creamy.
  9. 9Blend all sauce ingredients until smooth and creamy.
  10. 10Rub the sauce over the lamb, pushing some into the cuts.
  11. 11Rub the sauce over the lamb, pushing some into the cuts.
  12. 12Rub the sauce over the lamb, pushing some into the cuts.
  13. 13Place the vegetables in a roasting tray, drizzle with olive oil, and season with salt and pepper.
  14. 14Place the vegetables in a roasting tray, drizzle with olive oil, and season with salt and pepper.
  15. 15Place the vegetables in a roasting tray, drizzle with olive oil, and season with salt and pepper.
  16. 16Place the lamb on top and add 60 ml white wine or water.
  17. 17Place the lamb on top and add 60 ml white wine or water.
  18. 18Place the lamb on top and add 60 ml white wine or water.
  19. 19Cover tightly with baking paper and seal with foil.
  20. 20Cover tightly with baking paper and seal with foil.
  21. 21Cover tightly with baking paper and seal with foil.
  22. 22Roast for 3 hours and 30 minutes.
  23. 23Roast for 3 hours and 30 minutes.
  24. 24Roast for 3 hours and 30 minutes.
  25. 25Uncover, increase the oven to 200°C (fan), and roast for 40–50 minutes until caramelized.
  26. 26Uncover, increase the oven to 200°C (fan), and roast for 40–50 minutes until caramelized.
  27. 27Uncover, increase the oven to 200°C (fan), and roast for 40–50 minutes until caramelized.
  28. 28Rest for 15 minutes before serving.
  29. 29Rest for 15 minutes before serving.
  30. 30Rest for 15 minutes before serving.

Ingredients

  • 1 pc lamb leg
  • 1 pc lamb leg
  • 1 pc lamb leg
  • 12 g salt
  • 12 g salt
  • 12 g salt
  • 5 g black pepper
  • 5 g black pepper
  • 5 g black pepper
  • 140 g butter, soft
  • 140 g butter, soft
  • 140 g butter, soft
  • 50 g olive oil
  • 50 g olive oil
  • 50 g olive oil
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • 70 ml lemon juice
  • 70 ml lemon juice
  • 70 ml lemon juice
  • 1 pc zest of lemon
  • 1 pc zest of lemon
  • 1 pc zest of lemon
  • 50 ml lime juice
  • 50 ml lime juice
  • 50 ml lime juice
  • 1 pc zest of lime
  • 1 pc zest of lime
  • 1 pc zest of lime
  • 25 g fresh mint
  • 25 g fresh mint
  • 25 g fresh mint
  • 5 pc garlic cloves
  • 5 pc garlic cloves
  • 5 pc garlic cloves
  • 25 g flour
  • 25 g flour
  • 25 g flour
  • 1 tsp mustard
  • 1 tsp mustard
  • 1 tsp mustard
  • 5 g fresh thyme
  • 5 g fresh thyme
  • 5 g fresh thyme
  • 2 pc large onions, cut into chunks
  • 2 pc large onions, cut into chunks
  • 2 pc large onions, cut into chunks
  • 2 pc carrots, cut into large pieces
  • 2 pc carrots, cut into large pieces
  • 2 pc carrots, cut into large pieces
  • 2 pc tomatoes, quartered
  • 2 pc tomatoes, quartered
  • 2 pc tomatoes, quartered
  • 2 pc garlic cloves, crushed
  • 2 pc garlic cloves, crushed
  • 2 pc garlic cloves, crushed
  • 40 ml olive oil
  • 40 ml olive oil
  • 40 ml olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 60 ml white wine or water
  • 60 ml white wine or water
  • 60 ml white wine or water

Equipment

ovenroasting traybaking paperfoil

Tips

  • Make deep cuts across the meat.
  • Rest the lamb for 15 minutes before serving.
  • Reduce or blend the pan juices and vegetables into a smooth sauce.