I was born in New Zealand, and I love Lamb, mainly because I was raised on the stuff. It makes a great Sunday dinner because it’s quick and easy to roast, and doesn’t require you to make a gravy for it. This recipe was adapted from one by Jamie Oliver.
Ingredients:
1 leg of New Zealand lamb, thawed
50 grams proschutto ham
Fresh rosemary
Salt
Pepper
1. Take your lamb, and make 10 to 12 thumb sized slits in the leg.
2. Take short pieces of rosemary about 1 to 2 cm long, and wrap them in chunks of ham, making little plugs of pure goodness.
3. Plug those holes! Gross!!
4. Sprinkle the lamb with salt and pepper.
5. Seat the lamb at 400 degrees for 15 minutes, then drop the temperature to 350 and roast for 20 minutes a pound. Your meat thermometer should read 150 in the thickest part of the leg to get a leg that has a nice mix of well done to medium rare meat.
6. Devour!! Graham and Adam got roast lamb with Boursin mashed potatoes, and I slivered up some lamb onto a raw spinach and cabbage salad. It was really, really good!!
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