Kiwi Christmas Leg of Lamb with It’s All Gravy Baby
Cherie Metcalfe
12 Days of Christmas
This dish embodies the heart and soul of kiwi cuisine, featuring a succulent leg of lamb, expertly seasoned and super slowly-braised to perfection. The result is tender, juicy, pull-a-part meat that’s sure to be the centerpiece of any Christmas table.
Ingredients
- 1.8-2kg leg of lamb
- 4 tbsp olive oil
- 10-15 garlic cloves
- 2 sprigs of rosemary
- 3 tbsp Salt of Aotearoa
- 2 cups red wine
- 3 cups beef stock
- 2 onions
- 1 lemon
- Olive oil
Gravy
- Pan juices from the leg of lamb
- 1 cup of water
- ¼ cup red wine
- ¼ cup of Stock Market
Directions
- To prepare the lamb, score it with a sharp knife in a criss-cross pattern and stud it with garlic cloves and rosemary.
- Peel and cut the onions into wedges; cut the lemon in half; and pop these on the bottom of the roasting tray with lamb.
- Drizzle generously with olive oil and salt well with Salt of Aotearoa.
- Roast uncovered for 15 minutes at 220°C on fan bake.
- Add red wine and stock to the bottom of the roasting tray and cover with foil.
- Reduce heat to 150°C and cook for 4 hours.
- Leave lamb to rest for 20 minutes.
To make the gravy
- Strain any pan juices left from the leg of lamb into a pot with 1 cup of water and ¼ cup red wine. Add ¼ cup of It’s All Gravy Baby mix and whisk over low heat for ten minutes until thickened.
- Serve alongside the shredded lamb.
