If you have a group to entertain on New Year’s Eve, I hope this recipe comes in handy. This is a “common” recipe in New Zealand. The seasoning is common but I’ll show you how to make this finger-sucking spectacular. By the way, this recipe is very simple, leaving you more time to set your new year resolution 😉
- 1 leg or shoulder of lamb (roughly 2 Kg, doesn’t matter if it’s boned or not)
- a few cloves of garlic, thinly sliced
- 1-2 sprigs of rosemary (2 tablespoons dried)
- 1 cup of good stock (doesn’t really matter what kind as long as it’s not seafood)
Follow these steps:
- Use a sharp knife and prick the lamb all over.
- Push sliced garlic into the incisions.
- Put it into a roasting dish with the rosemary and pour over the stock.
- Cover the roasting dish with a lid or foil. This is important.
- Now the real important part – cooking it:
- If you like your lamb pink inside, roast at 200 C for 40 minutes if boned, 1 hour if not – this gives you medium rare lamb.
- If you’d like the lamb medium, roast at 200 C for 1 hour if boned, 1 hour + 20 minutes if not.
- If you like your lamb absolutely falling off the bone tender (the way my native Kiwi husband likes it), roast the lamb at 120 C for 5 hours +.
- Finally, always rest the lamb for at least 15 minutes before cutting and serving.
I usually do my leg of lamb in Big Bill my clay oven at 120 C overnight. The meat absolutely falls off the bone, and everyone at the table woo and aah their way through the meal.