Tahora Lamb

By Alison McCartie

Tahora Lamb
Give succulent lamb an extra edge with a sweet and sticky marinade that will make for a delicious gravy.

Serves 4-6

1 Silver Fern Farms leg of lamb

1 T Smoked garlic salt (I buy this at the markets) but garlic salt would do.

1 onion (diced)

large handful of fresh mint, extra to serve

1 cup of red wine

1 cup of orange juice

1 tblsp brown sugar.

I tblsp oil (I use rice bran)

2 whole garlic bulb (optional)

Steamed Brussels sprouts, to serve


Rub oil into lamb and smoked garlic salt.

Preheat oven to 200 . Mix all the other ingredients together and add to the pan, cover and roast lamb for 30-40 minutes depending on your desired rareness in the  last ¼ hour …remove lid to caramelize the skin. (cooking time would depend on the size of the leg and oven). Rest for 5 minutes and serve with reduced sauce from the pan.  I add whole garlic to the pan too and then squeeze out the roasted garlic into the gravy. Slice the lamb across the grain and serve with steamed  Brussels sprouts and fresh mint leaves, to serve



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login