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Lamb Leg Roast 3 Ways

Lamb Leg Roast 3 Ways

Try Silver Fern Farms 3 takes on a classic lamb cut.

Lamb Leg Roast 3 Ways

CRUST IT: Lemon & pistachio crust

Serves 3

1 pack Silver Fern Farms Lamb Leg Roast

½ cup fresh brown breadcrumbs

¼ cup chopped fresh parsley

Zest of 1 lemon

70g pistachios, finely chopped

2 tsp Dijon mustard

1 tbsp olive oil

Preheat oven to 200˚C.  Combine breadcrumbs, parsley, zest and pistachio.

Spread mustard on Silver Fern Farms Lamb Leg Roast. Roll lamb in breadcrumb mixture.

Drizzle with olive oil and bake for 30 minutes for medium-rare.  Serve with mushy herbed peas, lemon wedges and sautéed new potatoes.

 

RUB IT: Middle Eastern Rub

Serves 3

1 pack Silver Fern Farms Lamb Leg Roast

1 tsp cumin seeds, toasted

1 tsp ground paprika

1-3 cloves garlic, peeled

1 red chilli, deseeded and chopped

¼ cup chopped parsley

1 tsp ground coriander

Dry roast the cumin seeds and paprika. Add to a food processor along with the garlic, chilli, parsley and coriander, salt, and pepper.

Process until finely ground. Rub 1 tbsp olive oil into the Silver Fern Farms Lamb Roast and then coat in the spice rub.

Preheat oven to 200˚C. Bake for 30 minutes for medium-rare. Serve with roasted cauliflower florets mixed with toasted almonds, currants, paprika, spring onions and diced dried apricots. Accompany with harissa.

 

GLAZE IT: Boysenberry & Mint jam Glaze

Serves 3

1 pack Silver Fern Farms Lamb Leg Roast

2 tbsp fresh chopped mint

2 tbsp boysenberry jam

1 tbsp pomegranate molasses (optional)

2 tbsp lemon juice

2 tbsp olive oil

Preheat oven to 200˚C. Combine mint, jam, molasses, juice and olive oil in a bowl.

Coat Silver Fern Farms Lamb Leg Roast with glaze. Bake for 30 minutes for medium-rare.

Serve with roasted carrots and cashews, steamed gai lan and fresh herbs.

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