New Zealand Honey Glazed Leg of Lamb



Yield: 8 servings

Ingredients:

• 3 ½ lb New Zealand leg of lamb
• 1 Tbsp olive oil
• 1 Tbsp honey
• 6 cloves garlic, chopped
• 2 stems rosemary, leaves pulled from stems and chopped
• 1 tsp coarse ground black pepper
• 1 tsp Two Snooty Chefs^® New Zealand Sea Salt

Procedure:

1. Preheat oven to 350°
2. Place leg of lamb in a roasting pan
3. Combine olive oil and honey in a small bowl
4. Rub entire leg of lamb with honey/oil mixture
5. Combine garlic, rosemary, and pepper and rub on the entire leg of lamb
6. Season with Two Snooty Chefs^® New Zealand Sea Salt
7. Roast leg of lamb 1 ½ – 2 hours till internal temperature is 135 – 145° depending on the size of the leg of lamb
8. Let rest 10 – 15 minutes
9. Slice and serve with red grape relish, ginger aioli, and roasted salt seasoned sweet potatoes

ROASTED SALT SEASONED SWEET POTATOES

Ingredients:

• 2 large sweet potatoes, peeled and cut into finger size wedges
• 2 Tbsp olive oil
• 1 tsp Two Snooty Chefs^® New Zealand Sea Salt

Procedure:

1. Preheat oven to 350°
2. Place all ingredients in a large bowl and toss to coat
3. Place on baking sheet and roast 35 – 40 minutes
4. Serve with roast leg of lamb

RED GRAPE RELISH

Ingredients:

• 1 lb red grapes, quartered
• 1 bunch green onion, chopped fine
• ½ red bell pepper, chopped fine
• 4 cloves of garlic, minced
• 1 Tbsp grated orange zest
• ½ orange, juiced
• 1 Tbsp red wine vinegar
• ¼ tsp white pepper
• 1 tsp Two Snooty Chefs^® New Zealand Sea Salt
• 1 Tbsp olive oil

Procedure:

1. Combine all ingredients.
2. Let set one hour
3. Serve with roast leg of lamb

GINGER AIOLI

Ingredients:

• 2 large egg yolks
• 1 Tbsp fresh ginger, finely chopped
• 1 tsp finely chopped garlic
• ½ tsp dried mustard
• 1/8 tsp Two Snooty Chefs^® New Zealand Sea Salt
• 2 Tbsp white wine vinegar
• 1 C olive oil

Procedure:

1. Place egg yolks, ginger, garlic, mustard, vinegar, and salt into a blender
2. Blend till combined and then add olive oil  in a steady stream till thick like mayonnaise
3. Serve with roast leg of lamb

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