Lindsay "Mama" O'Neill Easter Aussie Leg of Lamb
- Prep time 30Min
- Cook time 5Hr
- Technique Grill, Braise
- Meat Lamb
- Cut Leg
- Serves 8
Grilled and braised Mediterranean leg of Aussie lamb with roasted potatoes, blistered tomatoes and a coconut avocado tzatziki
Ingredients
Marinade/Rub:
- ¼ cup olive oil
- 3 shallots
- 2 lemons (rind and juice)
- 6 cloves of garlic
- 2 tablespoons pink Himalayan salt
- 1 tablespoon cumin
- 1 teaspoon pepper
- 1 teaspoon coriander
Braising liquid:
- ½ of marinade
- 4 cups veggie broth
- 4 cups wine
Lamb:
- 5-6 pound Australian leg of lamb trimmed and tied
- 1 tablespoon cumin seeds
- 2 cinnamon sticks
- 5 sprigs fresh rosemary
- 5 pounds organic gold boiler potatoes
- 1 package Campari tomatoes
- 5 cloves garlic
- Olive oil
- Parchment lined aluminum foil
- Salt & pepper
Tzaziki:
- 1 ripe avocado
- 1 lemon juice
- 6 ounces (2 containers) coconut yogurt, plain
- ½ Kirby cucumber (small), seeded and chopped
- 3-4 tablespoons fresh dill OR mint, washed and thick stems removed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
Method
To prep:
-
Use ½ of marinade to rub on lamb (score thick fat areas first). Leave out at room temperature for 1 hour with marinade/rub.
For the lamb:
-
Grill lamb on high heat to sear – 5 minutes per side. Preheat oven to 300 degrees. Heat roasting pan over stove.
-
Drizzle with olive oil and toast cumin seeds until they pop. Add in garlic, 2 cinnamon sticks, and move to outer edges. Place lamb, fat side up, in roasting pan.
-
Pour in braising liquid, add sprigs of rosemary, and bring to a boil. Remove from heat and cover tightly with parchment lined aluminum foil.
-
Place in oven for 4 hours. Wash tomatoes and leave whole.
-
Rinse potatoes and cut in half. In a large bowl, toss with oil and salt and pepper.
For tzatziki:
-
Blend together necessary ingredients.
-
At 4 hour mark, flip lamb leg, remove any burnt rosemary, and add potatoes and tomatoes to the pan. Cover and cook for 45–60 more minutes, until tomatoes are blistered and potatoes are cooked.
-
Transfer lamb to platter, then surround with potatoes and tomatoes using slotted spoon. Strain juice from pan into a small pot and simmer over low heat until reduced, about 6–7 minutes. Spoon the reduced sauce over lamb. Garnish platter with dill. Slice/pull lamb and serve over tomatoes and potatoes with tzatziki sauce.
