chef Andy Husbands Lemon and Fresh Herb Roasted Australian Leg of Lamb

  • เวลาเตรียม 10นาที
  • เวลาทำอาหาร 1ช.ม.
  • เทคนิคการปรุงอาหาร ย่าง, ปิ้ง
  • เนื้อ แกะ
  • ตัด ขาแกะติดกระดูก
  • เสิร์ฟ 4

Lemon and Fresh Herb Roasted Australian Leg of Lamb


Ingredients :
4 pounds Australian boneless leg of lamb
1 sprig fresh rosemary, de-stemmed 
6 leaves fresh sage 
1 cup curly parsley 
3 cloves fresh garlic, chopped 
2 tablespoons lemon zest 
1 ½ teaspoons Dijon mustard 
3 tablespoons ground fennel seed 
2/3 cup vegetable oil
Kosher salt to taste
Black pepper to taste
1 tablespoon fresh mint, minced 
¼ each lemon 
Olive oil as needed


Method :
Make the marinade: In a food processor, add rosemary, sage, parsley, garlic, lemon zest, mustard, fennel and oil. Pulse to create a paste and add more oil if the mixture is too thick. Rub lamb on both sides with marinade mixture and refrigerate overnight.

For the roast: Preheat oven to 375F. Remove the lamb from the refrigerator and tie, using butchers twine, into a roast-like shape, fat side out and season with salt and pepper. Add oil to a large cast iron skillet and sear lamb on all sides until golden brown.

Place in oven and cook for 45 minutes-1 hour, or until desired internal temperature is reached. Slice and top with fresh mint, a squeeze of lemon and a drizzle of olive oil.