Herb-Crusted Roast Leg of Lamb with Mint Jelly

Intro

Roast leg of lamb is about as close as New Zealand gets to a national dish. It is the meal most Kiwi households associate with a proper Sunday, the kind of roast that gets planned around rather than thrown together. With spring lamb season approaching, now is the right moment for a straightforward, no-nonsense version: a herb crust that actually crisps, a method that does not overcomplicate the resting and carving, and a quick mint jelly made from scratch in the time it takes the lamb to rest.

Choosing Your Cut: Lamb Leg Roast vs Gourmet Lamb Leg

A full leg roast and a gourmet leg are not quite the same cut, and it is worth knowing the difference before you order.

• Lamb Leg Roast is the whole hind leg, including the shank and rump, bone in. This is the traditional roast leg shape, and the bone adds flavour through the cook as well as a natural handle for carving at the table.

• Gourmet Lamb Leg has the rump, shank, and fillet removed, leaving one of the leanest cuts on the leg. Because it is so lean, it can be served pink without losing tenderness, and it carves a little faster since there is no bone or shank to work around.

This recipe is written for the whole Lamb Leg Roast, since the bone-in shape suits a proper herb crust and a traditional carving presentation. If you would rather a leaner, quicker option, Gourmet Lamb Leg works with the same method, just check for doneness a little earlier.

Ingredients

For the lamb:

• 1.8 to 2.2kg lamb leg roast, bone in

• 3 tablespoons olive oil

• 6 garlic cloves, crushed

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme leaves

• 1 tablespoon Dijon mustard

• 2 teaspoons sea salt

• 1 teaspoon cracked black pepper

• 1 lemon, zested

For the mint jelly:

• 1 cup fresh mint leaves, firmly packed

• 1/2 cup white wine vinegar

• 1/2 cup water

• 1/2 cup sugar

• 1 teaspoon powdered gelatine (or 1/2 teaspoon agar agar for a vegetarian set)

Method

Make the herb paste. Combine the olive oil, garlic, rosemary, thyme, mustard, salt, pepper, and lemon zest in a small bowl to form a thick paste.

Crust the lamb. Pat the lamb dry and score the fat in a light crosshatch pattern. Rub the herb paste generously over the entire surface, working it into the scored fat.

Roast. Place the lamb on a rack in a roasting dish and roast at 160°C for roughly 20 minutes per 500g for medium, or until a meat thermometer reads 60 to 63°C at the thickest part. For a classic well-cooked family roast, extend to 25 minutes per 500g.

Rest. Remove the lamb, tent loosely with foil, and rest for 20 minutes before carving. This step matters as much here as the cooking itself.

Make the mint jelly while the lamb rests. Finely chop the mint and place in a small saucepan with the vinegar, water, and sugar. Bring to a simmer, stirring until the sugar dissolves, then simmer gently for 5 minutes. Strain through a fine sieve, pressing to extract the liquid, then stir the gelatine through while still warm. Pour into a small jar and refrigerate until set, about 1 hour.

Carve and serve. Carve the lamb against the grain in even slices and serve with the mint jelly on the side.

Getting the Roast Right

• Rest it properly. Twenty minutes is not optional. Carving straight out of the oven loses most of the juices onto the board instead of into the meat.

• Use a thermometer. Bone-in roasts can cook unevenly near the bone, so a thermometer in the thickest part of the leg is more reliable than timing alone.

• Let the fat score do its job. Scoring the fat before applying the herb paste helps the crust penetrate rather than just sitting on top.

What to Serve It With

Roast potatoes, buttered seasonal greens, and a simple gravy made from the pan juices round this out as a complete Sunday roast. For a lighter option, a herby couscous or a crisp green salad with lemon dressing works well against the richness of the lamb.

The Matangi Difference

Our lamb is raised on open Hawke's Bay pasture and finished on chicory, which gives it a subtle natural sweetness that pairs beautifully with a herb crust. Whether you choose the whole bone-in Lamb Leg Roast for a classic Sunday carve or the leaner Gourmet Lamb Leg for an easier-carve alternative, both are ready to order online for nationwide delivery. Browse our full Lamb range for more chicory-finished cuts.