Name: Grass-Fed Leg of Lamb
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 8
Cuisine: New Zealand
Ingredients: 4 1/2 to 5 1/2 pounds Atkins Ranch grass fed leg of lamb (room temperature); 1 3/4 ounces butter,softened; 3 cloves garlic, crushed; 1 teaspoon roughly chopped thyme leaves; Salt (to taste); Ground black pepper (to taste); 1 to 2 handsful thyme sprigs; 1 onion, sliced; 1/2 cup olive oil; 1 cup beef stock; 3/4 cup creme fraiche or sour cream; Lemon zest, finely grated; 1 tablespoon wine vinegar; 1 bay leaf; Salt (to taste); Mushrooms, sautéed (optional); Green beans, sautéed (optional); Carrots and snap peas (steamed, optional)

Grass-Fed Leg of Lamb

Print Recipe

This grass-fed leg of lamb recipe requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal.

Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes
Yield: 8
Category: Entree
Method: Oven
Cuisine: New Zealand

Ingredients

Lamb

4 1/2 to 5 1/2 pounds Atkins Ranch grass fed leg of lamb (room temperature)

1 3/4 ounces butter,softened

3 cloves garlic, crushed

1 teaspoon roughly chopped thyme leaves

Salt (to taste)

Ground black pepper (to taste)

1 to 2 handsful thyme sprigs

1 onion, sliced

1/2 cup olive oil

Meat Sauce

1 cup beef stock

3/4 cup creme fraiche or sour cream

Lemon zest, finely grated

1 tablespoon wine vinegar

1 bay leaf

Salt (to taste)

Mushrooms, sautéed (optional)

Green beans, sautéed (optional)

Carrots and snap peas (steamed, optional)

Instructions

Heat oven to 320 degrees F.

Lamb

Using sharp knife, make 4 or 5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast for 2 hours, 45 minutes.

Meat Sauce

Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Notes

Recipe credit: Beef and Lamb New Zealand

Courtesy of Family Features

Find it online: https://simplygreatrecipes.com/grass-fed-leg-of-lamb/