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The Haka

 
Dance your way to the table and have a taste of some traditional Kiwi cuisine.
 

Roast leg of lamb

Lamb
 

Recipe from: 10/9/2003 12:00:00 AM
Preparation time: 10 mins
Cooking time: 2 hrs
 
 

Ingredients

 
  • 1.50
    kg
    leg of lamb
  • fresh garlic and rosemary
  • ground salt and black pepper
  • 60
    ml
    olive oil
  • 8
    potatoes, peeled and soaked in boiled water for an hour
Servings: Change Serving
 
 

Method

 
Preheat oven to 160°C.
Make small incisions in the lamb with the point of a sharp knife.
Push garlic cloves and rosemary into the holes.
Grind salt and pepper over the meat and rub with the oil.
Place the lamb fatty side up on the rack of the oven's roasting pan.
Arrange the potatoes in the bottom of the pan, season with salt and pour in about 60 ml water.
Tuck rosemary and garlic cloves among the potatoes.
Place the rack with the lamb on top of the potatoes and roast for 25 minutes per 500 g of meat plus another 20 minutes for medium-rare meat and to crisp the potatoes - about two hours altogether.
Regularly baste the meat with the juice in the bottom of the pan.
Switch off the oven and allow the meat to rest for 10 minutes in the oven before carving, so the juices can be re-absorbed.
 

Read more on: roast  |  lamb
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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