RECIPE: White Stripe Boneless Roasted Lamb Leg
The White Stripe Boneless Lamb Leg roast is perfect for the festive season and is will definitely be a crowd pleaser. The boneless preparation makes it easy to carve, and the netting allows the roast to keep its shape to cook more evenly.
Start out at high heat and then cook slowly for the ideal colour and flavour on the outside, and always rest the roast before slicing for a juicy finished product.
INGREDIENTS
- (1) Boneless Lamb Leg (fully defrosted, netting on)
Lamb Seasoning Blend
- 3 tbsp Olive Oil
- 2 Cloves Garlic, finely chopped
- 1 tsp Fresh Rosemary, roughly chopped
- 1 Lemon, zested
Fresh Mint Sauce
- 1 bunch Fresh Mint, finely chopped
- 2 tbsp Hot Water
- 4 tbsp White Vinegar
- 2 tsp Sugar
- Salt, to taste
Crispy Double Cooked Fingerling Potatoes
- 6 Fingerling Potatoes per person cut in half lengthwise
- 1 tbsp Kosher Salt
- 2 tbsp Olive Oil
- 2 cloves Garlic, roughly chopped
- 1 tsp Fresh Rosemary, roughly chopped
PREPARATION
Roasted Lamb Leg
- Preheat your oven to 375°F
- Dry off the leg with a paper towel, and then generously season all over with coarse salt and ground black pepper.
- Add the rub mixture and coat the entire leg.
- Transfer to a roasting pan and place in the middle rack of oven.
- After 20 minutes, reduce the heat to 325°F and continue cooking until the internal temperature measured with a probe thermometer reaches 135°F.
- Remove from the oven and loosely tent with foil, allowing a 20 minutes rest.
- Note: as the lamb leg rests, the internal temperature will continue to rise. After 20 minutes the temp should be around 145°F, a nice medium, rosey doneness.
- Carefully cut the netting to remove, and slice to your desired thickness.
- We’ve served the lamb with roasted carrots and parsnips with honey and thyme leaves, crispy double cooked potatoes, and homemade mint sauce.
Lamb Seasoning Blend
- Remove the rosemary from the stem and chop.
- Combine with the remaining ingredients and set aside until ready to use.
Fresh Mint Sauce
- Remove all the mint leaves from the stems, and finely chop.
- Place the mint in a small bowl and add the hot water. This will release the natural oils and all the flavour from the mint.
- Add the vinegar, sugar and mix well to combine.
- Season to taste with salt, and adjust the sugar if you like it a little sweeter.
- Will keep for 2 days refrigerated.
Crispy Double Cooked Fingerling Potatoes
- Begin by cutting the potatoes in half lengthwise.
- Put the potatoes in a pot or deep saucepan and add twice as much cold water.
- Add the salt and bring to a boil. The water should taste like the ocean. Add salt accordingly.
- When water begins to boil, reduce the heat and simmer until the potatoes are fork tender, about 85 % cooked.
- Drain potatoes and let them steam dry in a colander. (This is an important step to get crunchy roasted potatoes later.)
- When the potatoes are cooled (10 minutes), toss them in the olive oil, garlic and rosemary.
- Transfer them to a baking tray and roast for 15-20 minutes at 425°F, flipping them halfway through, until the potatoes are golden and crispy.
- Note: If you get the timing right, when the lamb leg comes out to rest, is a perfect time to finish the potatoes in the oven. Don’t forget to turn up the temperature for the potatoes!
Enjoy!
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