New Zealand High Country Sheep Station Roast Lamb
Transport your taste buds to the rugged beauty of New Zealand’s high country with this exquisite "New Zealand High Country Sheep Station Roast Lamb". This recipe celebrates the rustic flavors of the region, featuring a tender, bone-in leg of lamb infused with garlic, fresh rosemary, and thyme. Perfectly seasoned with olive oil, sea salt, freshly ground black pepper, and a hint of lemon, the lamb roasts atop a hearty bed of caramelized onions, carrots, and potatoes. A splash of chicken or beef stock ensures every bite is succulent and flavorful. Slow-roasted to perfection, this dish is ideal for impressing guests or savoring a family Sunday dinner. Serve with the roasted vegetables and drizzle with the savory pan juices for a meal that brings the taste of the high country straight to your table. Keywords: roast lamb recipe, New Zealand lamb, garlic herb lamb, easy Sunday roast, roasted vegetables.
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Recipe Information
Ingredients
- 2 kg leg of lamb (bone-in)
- 6 cloves garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 tbsp extra-virgin olive oil
- 2 tsp sea salt
- 1.5 tsp black pepper, freshly ground
- 1 whole lemon
- 2 large onions, quartered
- 3 medium carrots, peeled and cut into chunks
- 5 medium potatoes, halved
- 250 ml chicken or beef stock
Instructions
Preheat your oven to 180°C (350°F).
Prepare the leg of lamb by patting it dry with paper towels.
Using a sharp knife, make small incisions all over the lamb. Insert a garlic clove slice and a small piece of rosemary or thyme into each incision.
Rub the lamb generously with olive oil, sea salt, black pepper, and the juice of one lemon.
Arrange the onions, carrots, and potatoes in a large roasting pan, creating a bed for the lamb. Drizzle them with a tablespoon of olive oil and season with a pinch of salt and pepper.
Place the seasoned lamb on top of the vegetable bed.
Pour the chicken or beef stock into the roasting pan to keep the lamb moist during cooking.
Roast the lamb in the preheated oven for approximately 1 hour per kilogram for medium-rare, or adjust the time for your desired level of doneness.
Halfway through cooking, baste the lamb with the pan juices and turn the vegetables for even roasting.
Once the lamb reaches an internal temperature of 60°C (140°F) for medium-rare or your desired temperature, remove it from the oven.
Rest the lamb for 15 minutes, covered loosely with foil, before carving.
Serve the roast lamb alongside the roasted vegetables and drizzle with the flavorful pan juices.
Nutrition Facts
Calories |
7193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.1 g | 672% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 7196 mg | 313% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 31.0 g | ||
| Protein | 435.6 g | 871% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 9889 mg | 210% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
