Lemon Herb Butter Leg of Lamb
Lemon Herb Butter Leg of Lamb
Embark on a culinary journey to New Zealand with this exquisite Lemon Herb Butter Leg of Lamb, a dish that sings of the rolling hills and rich pastoral heritage of Aotearoa. Traditionally gracing tables during special occasions and Sunday roasts, this recipe elevates a classic with a vibrant, zesty butter infused with fresh lemon and a medley of aromatic herbs and garlic. The butter, melting into the lamb as it roasts, creates an incredibly moist and flavourful interior, while the exterior achieves a beautiful, golden-brown crust. Butterflying the leg ensures even cooking, making this a showstopper that is surprisingly approachable for home cooks. It's the perfect centerpiece for family gatherings, embodying the warm hospitality New Zealanders are known for. Prepare to impress your guests with this flavourful and tender lamb roast, a true taste of New Zealand cuisine, perfect for any occasion, from festive holidays to a hearty weekend meal. This dish is a testament to the simple, yet profound, flavours that define New Zealand cooking.
- Preparation time
- 30 min
- Cooking time
- 1 hr 30 min
- Total time
- 2 hrs
- Servings
- 8
Instructions
Prepare the Herb Butter
- 1In a small bowl, combine the softened butter, lemon zest, lemon juice, chopped mixed herbs, minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Prepare the Lamb
- 1Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pat the butterflied leg of lamb dry with paper towels.
- 2Carefully spread the lemon herb butter evenly over the inside (flesh side) of the butterflied lamb. Ensure it's coated generously.
- 3Fold the lamb to enclose the butter filling, creating a compact roast. You may need to tie it with kitchen twine to secure its shape during cooking, although this is sometimes omitted if the butterflied cut is tight.
- 4Place the prepared leg of lamb on a rack in a roasting pan. If you have any remaining butter mixture, you can dot it over the outside of the lamb for extra flavour.
Roast the Lamb
- 1Roast in the preheated oven for approximately 20 minutes per 18oz, aiming for medium-rare (around 60°C internal temperature), or longer for your preferred doneness. For an 8-serving lamb (approx. 1.5-4lb), this will be around 70-90 minutes.
- 2If the lamb starts to brown too quickly on the outside, you can loosely tent it with aluminium foil.
- 3Once cooked to your liking, remove the lamb from the oven, transfer it to a carving board, and let it rest for at least 15-20 minutes before carving. This resting period is crucial for juicy, tender meat.
Serve
- 1Carve the rested leg of lamb into thick slices and serve immediately with your favorite roast vegetables and gravy.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 40 g
- Fat
- 31 g
- Carbs
- 3 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 40 g |
| Fat | 31 g |
| Carbs | 3 g |
Tips
- Ensure your butter is properly softened for easy mixing and spreading. Chill slightly if it becomes too melty.
- Using a meat thermometer is the most reliable way to ensure your lamb is cooked to perfection. Adjust cooking time based on its reading.
- Allowing the lamb to rest is vital; it redistributes the juices, resulting in a more succulent roast.
