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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