Slow Roasted New Zealand Spring Lamb Leg with Preserved Lemon

Prep 25 mins Cook 4+ hours Serves 6-8 Cut Leg

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®, short cut, bone in
2 long rosemary sprigs, cut into 1 cm piece
2 preserved lemons, quartered, pith removed and chopped
1 tbsp olive oil
Salt and cracked black pepper, to taste
2 cup water
3 medium sweet potato, washed thoroughly, peeled (optional) and chopped into rough wedges
2 sticks cinnamon
2 tbsp honey
½ cup mixed olives

Instructions

Prepare the Lamb: Preheat oven to 160°C/325°F. Score lamb and insert rosemary and preserved lemon. Rub with oil, season with salt and pepper.
Start the Roast: Place lamb in dish with water, cinnamon, and honey. Cover with foil and roast 3 hrs.
Add Vegetables: Add sweet potatoes and olives, toss in juices. Roast uncovered 45–60 mins until lamb is golden and tender.
Rest and Serve: Rest 15–20 mins, then serve pulled apart with potatoes, olives, and pan juices.

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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