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Surprise your guests with this Roasted Bone In Leg of Lamb with Apples recipe!

Prep 30 min Cook 60 min Serves 6-8 Cut Leg
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DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 New Zealand Spring Lamb Bone In Leg
Sea salt and freshly ground black pepper
1 large Head of garlic, approximately 6-8 cloves, peeled and cut in halves lengthwise
¼ cup Fresh rosemary leaves
6 small Tart, firm apples, cored
1 large Shallot, peeled and quartered
1 medium Fennel bulb, trimmed and cut into medium wedges
Olive oil for drizzling
1 cup Red currant jelly
1 cup Apple juice
½ cup Pomegranate juice
¾ cup Brown sugar
Zest of one lemon
Fresh mint

Directions

  1. Preheat oven to 450ºF (230ºC).
  2. Season leg of lamb liberally with salt and pepper, using a paring knife, score lamb with about 8-10 slits, and stuff holes with pieces of garlic and rosemary.
  3. Place lamb in a 9×13 baking dish, surround with shallots, fennel, and apples right side up, season with salt and pepper.
  4. Fill each apple with about 2 teaspoons of jelly and rub remaining jelly all over lamb.
  5. Whisk together apple and pomegranate juices, brown sugar, and lemon zest, pour over lamb and apples.
  6. Place in oven and roast at 450ºF for approximately 30 minutes, reduce heat to 350ºF and continue to roast until cooked (approximately 30 minutes per pound or until an instant-read thermometer inserted into the thickest part of the lamb reads 130ºF or approximately 45 minutes for medium rare.
  7. Remove lamb from oven, cover loosely, and allow to rest for 20 minutes.
  8. Place lamb on a serving platter and arrange apples, shallots, and fennel around it.
  9. Garnish with mint (optional) and serve with remaining currant jelly.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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