Stuffed Leg of Lamb Recipe From New Zealand

The New Zealand Stuffed Leg of Lamb recipe is where I often turn for special events and dinners. This dish is not only easy to prepare but also deeply rooted in the traditions of Kiwi families, making it perfect for the festive season. The succulent lamb, combined with fragrant herbs and delicious stuffing, creates a comforting meal that everyone can enjoy.

As I prepare this dish, I appreciate how it brings people together around the table. The savory aromas wafting through the kitchen instantly evoke warm memories of gatherings with family and friends. By choosing this recipe, I find I can impress my guests with minimal fuss, leaving more time for what truly matters—enjoying each other’s company.

Whether you’re hosting a dinner party or a holiday feast, this stuffed leg of lamb is sure to be a showstopper. It embodies the essence of New Zealand cuisine, showcasing quality ingredients that reflect our unique culinary heritage. Dive into this recipe with me and discover how easy it is to create a memorable meal.

Choosing the Right Ingredients

Selecting the best ingredients is crucial for creating a flavorful New Zealand stuffed leg of lamb. Each component contributes to the overall taste and texture of the dish, ensuring a delightful culinary experience.

Selecting a Quality Boneless Leg

When looking for a boneless leg of lamb, I prefer New Zealand spring lamb for its tender meat and rich flavor. The cut should be well-trimmed, with minimal fat for a better taste. Look for bright pink color and firm texture.

Purchasing from a reputable butcher or farmer’s market can guarantee quality. If possible, ask for meat that comes from grass-fed lambs, as it often has a more distinct flavor. Always check for freshness—avoid any meat that appears dull or has an off smell.

Herbs and Spices for Flavor

Herbs and spices elevate the stuffed leg of lamb, creasun-dried tomatoes and pine nuts for added texture, while feta cheese introduces a creamy, tangy element. Salt andting a robust flavor profile. I typically use garlic, parsley, and mint for a classic combination, but experimenting with fresh oregano, rosemary, and sage can bring a unique twist.

For the stuffing, I like to mix  pepper are essential for seasoning and enhancing these flavors. Consider each herb’s strength and balance them to avoid overwhelming the dish.

Oils and Aromatics

The choice of oil and aromatics plays a significant role in preparing the leg of lamb. I often use olive oil to sear the meat, which adds depth and helps in browning. It also allows the herbs and spices to adhere better.

Incorporating shallots can enhance the overall aroma, bringing sweetness to the dish. Infusing oil with garlic before drizzling it over the stuffing can intensify the flavors. Selecting high-quality oils and fresh aromatics ensures that each bite is rich and satisfying.

Preparing the Stuffed Leg of Lamb

I focus on a few essential steps to ensure the stuffed leg of lamb turns out flavorful and tender. Proper seasoning, effective stuffing techniques, and securely tying the lamb are crucial for a successful dish.

Seasoning the Lamb

To begin, I generously season the boneless leg of lamb with salt and black pepper. This enhances the natural flavors of the meat. I typically use a ratio of about 1 tablespoon of salt for every 5 pounds of lamb, adjusting based on preference.

Next, I create a green herb paste using fresh herbs like rosemary, thyme, and parsley. This paste gets rubbed under the skin and throughout the meat, adding depth and an aromatic quality. I also sprinkle some additional herbs externally to infuse more flavor while cooking.

Stuffing Techniques

For stuffing, I prefer a mixture that includes herb stuffing and some finely chopped prosciutto. The prosciutto not only adds a unique flavor but also helps in keeping the meat moist.

I lay the stuffing evenly in the center of the lamb, ensuring it’s not packed too tightly. This allows for even cooking and prevents the stuffing from spilling out during the roasting process. Using a small spoon can help in distributing the stuffing evenly.

Rolling and Tying the Lamb

Once the lamb is seasoned and stuffed, I carefully roll it up, ensuring the stuffing is secure. It’s essential to tighten the roll for better cooking and easier handling.

I use kitchen twine to tie the lamb, making sure to tie it at intervals of about 1-2 inches. This keeps the stuffed lamb uniform in shape during roasting, allowing for even cooking. If I have excess twine, I trim it away to avoid burning in the oven.

Cooking Instructions

In this section, I will go through the essential steps for cooking the stuffed leg of lamb, highlighting preparation techniques, monitoring doneness, and the importance of resting the meat before serving.

Oven Preparation

I start by preheating my oven to 180°C (350°F). This temperature allows for even cooking while keeping the meat tender. Next, I take the stuffed leg of lamb and pat it dry with paper towels. This step ensures the seasoning adheres properly.

I then rub the lamb with olive oil, making sure to cover it evenly. Season generously with salt, pepper, and any herbs that complement the stuffing. Placing the lamb in a baking dish helps catch any juices that may escape during cooking. Adding chopped vegetables like carrots, potatoes, and onions around the lamb can create a delicious side while they roast in the oven.

Monitoring the Lamb’s Doneness

I monitor the cooking time carefully, aiming for about 25 minutes per 500 grams (1 pound). Using a meat thermometer is essential to ensure proper doneness. I insert the thermometer into the thickest part of the lamb, avoiding the bone.

For medium-rare, the internal temperature should reach 55-60°C (130-140°F). For medium, aim for 60-65°C (140-150°F). It’s important to periodically check the temperature during cooking to avoid overcooking. I also baste the lamb with its juices every 20 minutes for added flavor and moisture.

Resting Before Serving

Once the lamb reaches the desired temperature, I remove it from the oven and let it rest. Resting is crucial, as it allows the juices to redistribute throughout the meat. I cover the lamb loosely with foil and let it rest for about 15-20 minutes.

This time not only enhances flavor but also makes slicing easier. I can prepare the roasted vegetables during this resting phase, ensuring everything is ready to serve together. By the time I’m ready to carve, the lamb will be juicy and flavorful.

Serving and Pairing

When serving a stuffed leg of lamb, it’s essential to focus on both the carving technique and the right accompaniments. Additionally, presentation plays a significant role in making the dish visually appealing. Below are important aspects to consider.

Carving the Lamb

To carve the stuffed leg of lamb effectively, I start by allowing it to rest for at least 15 minutes after cooking. This resting period enables the juices to redistribute, ensuring every slice is moist.

I position the lamb on a cutting board with the bone facing me. Using a sharp knife, I make clean slices against the grain. The goal is to achieve uniform slices about half an inch thick. I always aim for the stuffing to be visible for an inviting appearance.

Accompaniments and Condiments

Pairing sides enhances the lamb dish. I often choose garlic mashed potatoes for their creamy texture and flavor, which complements the savory lamb perfectly.

Baby beetroot provides a lovely contrast with its sweetness and vibrant color.

I also prepare a rich gravy to drizzle over the lamb, as it elevates the dish. For those who enjoy a burst of freshness, mint jelly serves as an excellent condiment, adding a sweet and herbal note that balances the meat’s richness.

Presentation Tips

To present the lamb attractively, I arrange the slices on a large serving platter. I garnish with fresh herbs, such as rosemary or mint, for a pop of color.

Position the sides in separate dishes around the lamb, keeping the colors and textures visually appealing.

Drizzling gravy artistically over the lamb and placing a small bowl of mint jelly nearby adds to the visual and functional aspects of the serving setup. Keeping everything clean and organized elevates the dining experience.

Ingredients For the New Zealand Stuffed Leg of Lamb Recipe

Lamb
Butter
Leeks
Garlic
Thyme
Sage
Rosemary
Salt
Pepper
Vegetable Oil
Carrots
Onion
Dry Red Wine
Beef Broth
Cornstarch
Water

Cooking Instructions For the New Zealand Stuffed Leg of Lamb Recipe

Preheat the oven to 450°F (230°C). In a large skillet, melt butter over medium heat. Add leeks and garlic, cooking until most liquid evaporates. Stir in thyme, sage, rosemary, salt, and pepper. Remove from heat and let cool.

Make incisions in the thickest part of the meaty side of the butterflied lamb leg. Season with salt and pepper. Spread leek mixture over the lamb, leaving a border. Roll up the lamb, tucking in the ends, and tie at 2-inch (5 cm) intervals. Place seam side down in a shallow roast pan on a rack. Brush with oil, season with salt and pepper, and add 1 cup (250 mL) water, carrots, and onion.

Roast for 15 minutes in the preheated oven. Reduce temperature to 325°F (160°C) and roast uncovered for 1-1/2 hours, or until internal temperature reaches 135°F (57°C) for medium rare. Let rest, covered with foil, for 10 minutes before carving.

Skim fat from the pan juices, add wine and stock, and bring to a boil. Strain into a small saucepan, then bring the liquid to a boil. Dissolve cornstarch in 2 tbsp (25 mL) cold water, stir in, and cook over medium heat until thickened.

FAQ For the Traditional New Zealand Stuffed Leg of Lamb Recipe

Question: What ingredients are needed for a Traditional New Zealand Stuffed Leg of Lamb recipe?

A: A Traditional New Zealand Stuffed Leg of Lamb recipe typically includes a boneless leg of lamb, breadcrumbs, garlic, herbs like rosemary and thyme, onion, spinach, feta cheese, olive oil, salt, and pepper. These ingredients create a flavorful stuffing that complements the tender lamb.

Question: How do you prepare the stuffing for a Traditional New Zealand Stuffed Leg of Lamb recipe?

A: To prepare the stuffing for a Traditional New Zealand Stuffed Leg of Lamb recipe, sauté onions and garlic in olive oil, then mix with breadcrumbs, chopped spinach, crumbled feta, and herbs. Spread the mixture inside the butterflied lamb before rolling and securing it with kitchen twine.

Question: What is the best way to cook a Traditional New Zealand Stuffed Leg of Lamb recipe?

A: A Traditional New Zealand Stuffed Leg of Lamb recipe is best roasted in the oven at 180°C (350°F) for about 1.5 to 2 hours, depending on the size. Basting with juices helps keep the lamb moist, and using a meat thermometer ensures it reaches the desired doneness.

Question: Can you prepare a Traditional New Zealand Stuffed Leg of Lamb recipe in advance?

A: Yes, a Traditional New Zealand Stuffed Leg of Lamb recipe can be prepared in advance by assembling the stuffed lamb a day before cooking. Store it covered in the refrigerator, then bring it to room temperature before roasting.

Question: What side dishes go well with a Traditional New Zealand Stuffed Leg of Lamb recipe?

A: A Traditional New Zealand Stuffed Leg of Lamb recipe pairs well with roasted potatoes, steamed vegetables,  or mint sauce.

New Zealand Stuffed Leg of Lamb Recipe

Sink your teeth into a tender leg of lamb generously stuffed with herbs, garlic, and spices. This show-stopping dish boasts juicy, flavourful meat wrapped around a fragrant filling, cooked to perfection. Ideal for special gatherings, it’s a hearty, crowd-pleasing centrepiece for your table.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Resting Time 20 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine New Zealand

Servings 8 Servings

Calories 1117 kcal

Ingredients

  

1x2x3x

• 5 lbs Lamb leg butterflied
• 2 tbsp Butter
• 2 cups Leeks white part only chopped
• 3 cloves Garlic minced
• 1/2 tsp Thyme dried
• 1/2 tsp Sage
• 1/2 tsp Rosemary
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 cup Vegetable Oil
• 2 Carrots sliced
• 1 Onion chopped
• 3/4 cup Dry Red Wine
• 3/4 cup Beef Broth or all beef broth if you wish, but not all wine
• 1 tablespoon Cornstarch
• 2 cups Water for the roasting pan

Instructions

 

• Preheat the oven to 450°F (230°C). In a large skillet, melt butter over medium heat. Add leeks and garlic, cooking until most liquid evaporates. Stir in thyme, sage, rosemary, salt, and pepper. Remove from heat and let cool.
• Make incisions in the thickest part of the meaty side of the butterflied lamb leg. Season with salt and pepper. Spread leek mixture over the lamb, leaving a border. Roll up the lamb, tucking in the ends, and tie at 2-inch (5 cm) intervals. Place seam side down in a shallow roast pan on a rack. Brush with oil, season with salt and pepper, and add 1 cup (250 mL) water, carrots, and onion.
• Roast for 15 minutes in the preheated oven. Reduce temperature to 325°F (160°C) and roast uncovered for 1-1/2 hours, or until internal temperature reaches 135°F (57°C) for medium rare. Let rest, covered with foil, for 10 minutes before carving.
• Skim fat from the pan juices, add wine and stock, and bring to a boil. Strain into a small saucepan, then bring the liquid to a boil. Dissolve cornstarch in 2 tbsp (25 mL) cold water, stir in, and cook over medium heat until thickened.

Nutrition

Serving: 1gCalories: 1117kcalCarbohydrates: 8gProtein: 48gFat: 97gSaturated Fat: 35gPolyunsaturated Fat: 21gMonounsaturated Fat: 34gTrans Fat: 0.3gCholesterol: 214mgSodium: 438mgPotassium: 759mgFiber: 1gSugar: 2gVitamin A: 3013IUVitamin C: 5mgCalcium: 75mgIron: 5mg

Keyword lamb

Tried this recipe?Let us know how it was!