New Zealand Lamb
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    Roast Leg of Lamb, Spiced Aubergine Puree, Minted Couscous, Swiss Chard

    New Zealand Lamb

    Cut:Cut: Leg

    Serves:Serves: 6

    Preparation time:Preparation time: 10 mins

    Cooking time:Cooking time: 2 – 3 hrs

    Temperature:Temperature: 180°C

    A leg of lamb on the bone will take approx 30/35 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat ¾ in. It should read 50-55°C. Upon resting the temperature will rise to 60°C. Perfect pink roast lamb! If you like it a little more done, allow 40 minutes per kilo, or a reading of 65°C. Always rest lamb before carving to keep the juices inside the flesh.

    Cooking method:

    1. Preheat oven to 180°C.
    2. Place the lamb in a roasting dish and poke a thin small knife into the flesh in 15 – 20 places.
    3. Mix the rosemary, thyme and olive oil with a little salt and pepper and poke this into all of the holes and rub the remainder over the leg.
    4. Place in the centre of the oven and roast for 45 minutes.
    5. Make the aubergine puree. Score around the stalk of the aubergines, cutting only slightly into their flesh, then score them 4 or 5 times lengthways. Place in a roasting dish with the garlic and bake until they are softened – around 40 minutes – but turning over after 20 minutes. Remove from the oven and leave to cool until you can comfortably handle them. Peel their skins off, cut in half lengthways and cut the stem off, then drain in a colander until cooled completely. Place the flesh and garlic in a food processor with the smoked paprika, tahini and oil. Puree and add salt to taste.
    6. Make the couscous. Pour 250ml tepid water (it must not be boiling water) over the couscous and mix it in with ½ tsp flaky salt and the olive oil. Leave it to absorb for 20 minutes then mix in the mint and leave at room temperature.
    7. Turn the leg over and roast for a further 30 minutes.
    8. Turn it over again and roast another 10 minutes at which point it will be cooked medium (which is lovely for leg of lamb).
    9. Remove the lamb from the oven and cover the dish loosely with foil and a tea towel, and rest in a warm place for at least 20 minutes.
    10. Ten minutes before you’re ready to serve the lamb cook the Swiss chard. Cook the butter over medium heat till nut brown, (the French call it beurre noisette). Add the chard and cook for a few minutes with the lid on, stirring occasionally. Season with salt and pepper and mix in the lemon juice. Keep warm.
    11. To serve, divide the couscous and Swiss chard amongst 6 warmed plates. Cut the lamb meat from the bone and slice it. Lay the lamb on top, then dollop on the aubergine puree.

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