So you think you know delicious? But you haven’t tried this New Zealand Spring Lamb Roasted Short cut leg of lamb with stuffed onions and gravy recipe? Think again! This lamb recipe is going to be the highlight of your week night. With New Zealand Spring Lamb’s renowned quality and exquisite taste, this lamb dish is the perfect centerpiece for a delicious family meal.

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.

Whether you’re looking for a new weeknight favorite or need an elevated dish to serve your dinner guests, celebrate with the flavors of this delicious New Zealand Spring Lamb short cut Leg with Stuffed Onions and Gravy. Keep reading below for exactly just what you will need to make this delicious lamb recipe perfect:


1 New Zealand Spring Lamb® bone-in shortcut leg, fresh or frozen, thawed in refrigerator overnight if frozen
8 small red or white onions
1/3 cup Parmesan cheese, finely grated
3 tbsp salted butter, softened
4 garlic cloves, finely minced (3 for lamb, 1 for onion mixture)
1/4 cup olive oil
1 tbsp fresh thyme leaves
2 tbsp all-purpose flour
1/2 cup red wine
1 tbsp red currant jelly
1 -1 1/2 cups vegetable stock, heated
Salt and freshly ground black pepper


Stuffed Onions

These stuffed onions are an absolute game-changer when it comes to dinner. Peeling and carefully hollowing out the onions may seem meticulous, but the result is well worth the effort. The mixture of Parmesan cheese, minced garlic, and butter creates a stuffing that perfectly complements the sweetness of the onions. As they roast alongside the lamb, the onions absorb the savory juices, creating a harmonious blend of flavors that will leave your guests craving more.

  1. First peel and take a thin sliver off the base so they sit squarely. Next, cut the tops off. With a small spoon, hollow out onions to about halfway down, keeping the outer 2 layers completely intact.
  2. Finely chop the onion that has been removed and place 2 tbsp of it in a bowl with 1 of the minced garlic cloves, as well as parmesan cheese, and butter. Be sure to mix thoroughly. Finally, stuff the onions with the mixture and set aside.


To prepare the lamb, preheat your oven to 450°F (230°F) and remove the shortcut lamb leg from the refrigerator- be sure to pat dry and let sit for 30-45 minutes to bring up to room temperature.

Next, mix thyme, 3 minced garlic cloves, and olive oil together. With the tip of a sharp knife, score the fat on all sides of the leg by making shallow cuts (about 1” long) and pour the olive oil mixture all over the lamb, rubbing into the grooves made by scoring the fat.

  1. Be sure to season the leg generously with salt & pepper and place the prepared lamb in a large roasting pan or enamel pot and roast for 30 minutes. (To enhance this recipe, use the tips above).
  2. Finally, remove the lamb from the oven and place the stuffed onions in a roasting pan surrounding the lamb. Place the roasting pan back into the oven and drop the temperature down to 350°F (175°C). Continue cooking until an instant-read thermometer inserted into the meat (avoiding the bone) reads 140-145°F, about 1-1½ hours, for a rosy pink Medium doneness.
  3. Achieving the perfect doneness for your lamb is crucial for a memorable dining experience. Once it reaches the desired internal temperature (140-145°F (63-65°C), allow it to rest on a serving platter. While the lamb rests, it will continue to cook a little and its internal temperature will rise a few more degrees. This crucial step ensures that the lamb remains juicy, succulent, and ready to be enjoyed at its flavorful best.
  4. Remove lamb and onions from the oven and place on a serving platter. Tent the platter with foil and let rest while making the gravy. (Tip: Tenting the platter with foil retains the heat and ensures that the lamb is served at the optimum temperature.)


A great gravy has everything to do with what was cooked in the pan and this roast is going to knock yours out of the park. The gravy acts as the crowning glory of this recipe, bringing all the flavors together in a rich and velvety sauce.
First, place the roasting pan, with all the fat and juices, on the stove over medium-high heat. Scrape up the drippings from the bottom of the pan and add flour in order to make a roux – cook the roux for about 3 minutes.

  1. Deglaze the pan with red wine, again, scraping up all the bits from the bottom of the pan. (This process of deglazing the pan with red wine not only adds depth but also captures the essence of the roasted lamb). Be sure to scrape up all the flavorful bits from the bottom of the pan when making the roux, as this will contribute to the complexity of the gravy.
  2. Slowly add the hot vegetable stock while stirring. Add red currant jelly and bring the temperature down to low. Simmer until desired consistency is achieved. Add salt and pepper to taste. Transfer to a small serving bowl or gravy boat and serve with the lamb and onions.

Why Lamb?

You may wonder… Why lamb? Well It’ll surprise you, just how much lamb stands out as an exceptional protein choice for family meals. New Zealand Spring lamb offers a delightful combination of rich flavor and tenderness that is sure to elevate any family dining experience. Its unique taste profile adds a touch of sophistication to the table, making it an excellent choice for those looking to surprise their loved ones with a memorable meal.

From the choice of the right cut to the meticulous preparation of stuffed onions, every step contributes to a combination of flavors that will make this lamb dish the highlight of your dining experience. Be prepared to wow your loved ones taste buds with the unparalleled taste of New Zealand Spring Lamb.

Whether lamb is new to your palate or has been your preferred protein, you’re going to love this recipe. In order to make this already delicious recipe even better, we recommend you try the following:

Keep your Lamb moist:

A crucial tip to ensure your lamb stays moist during slow cooking is to baste it regularly. Basting involves spooning the pan juices over the lamb while it roasts, helping to lock in moisture and enhance flavor. This technique not only prevents the meat from drying out but also contributes to the development of a beautifully caramelized crust on the exterior. Make sure to baste every 30 minutes, especially when slow roasting, to achieve that perfect balance of tender, juiciness.

Choose the Right cut of Lamb

To really make this recipe shine, opt for a short cut leg of lamb. This choice not only saves you time in the kitchen but also promises a mouthwatering roast. The short cut makes for an ideal choice if you’re looking for something delicious that won’t take long. This conveniently portioned cut is great for quicker cooking times. Also, the sirloin end is particularly favored for its tenderness and is often preferred for various lamb recipes.


To intensify the flavors and tenderize the lamb, consider marinating it in the olive oil and thyme mixture for a few hours before cooking. This simple yet effective step infuses the meat with aromatic notes, ensuring that every bite is filled with juicy flavor.

Sear before Roasting:

In this recipe, we recommend searing the leg of lamb before roasting as a step for enhancing flavor and texture. While it’s not strictly necessary, searing caramelizes the exterior, creating a savory crust that adds depth to the overall taste. To achieve this, heat a skillet over high heat, add a touch of oil, and sear the lamb on all sides before transferring it to the roasting pan. This extra step adds a delightful dimension to the final dish.

Once your meal is ready to be served, we recommend adding a touch of freshness. So, consider garnishing your meal with a sprinkle of fresh thyme leaves or a wedge of fresh lemon. This not only adds visual appeal but also brightens up the dish, offering a palate-cleansing contrast to the rich flavors of the roast lamb and gravy.

If you’re looking for recommended side dishes to complement this dish, consider pairing it with one of the following:

Rosemary Roasted Potatoes:

Roasted potatoes seasoned with rosemary and garlic make a classic and hearty side dish that complements the richness of the lamb.

Minted Peas:

Freshly cooked peas tossed with mint add a burst of vibrant flavor and a refreshing contrast to the richness of the lamb and gravy.

Grilled Asparagus:

Lightly grilled asparagus spears drizzled with olive oil and a hint of lemon provide a crisp and verdant element to balance the meal.

Creamy Mashed Sweet Potatoes:

Creamy mashed sweet potatoes bring a touch of sweetness to the plate, harmonizing well with the savory notes of the lamb and the stuffed onions.

Greek Salad:

A refreshing Greek salad with crisp cucumbers, tomatoes, olives, and feta cheese adds brightness and a hint of tanginess to the meal.

Cranberry Orange Couscous:

A citrus-infused couscous with dried cranberries provides a delightful contrast in both texture and flavor, enhancing the overall dining experience.

Garlic Butter Green Beans: Sautéed green beans with garlic butter offer a simple yet flavorful side that complements the lamb without overpowering its taste.

Wild Rice Pilaf:

A hearty wild rice pilaf, studded with nuts and dried fruits, adds an earthy and nutty component to the meal.

By incorporating these side dishes, you’ll create a well-balanced and delicious spread that enhances the flavors of the roasted lamb, stuffed onions, and gravy, providing a memorable dining experience for your family.

This delicious lamb recipe is sure to be a fan favorite that will keep your family asking for seconds and may even become a weeknight staple in your household – It’ll surprise you! For more lamb recipe inspiration see our recipe page!

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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