I love how impressive a whole leg of lamb looks in this dish. It feeds a lot of people, so it makes it an ideal candidate for a dinner party. We used Atkins Ranch Leg of Lamb in this recipe. Atkins Ranch lamb is from New Zealand, and we were able to visit one of their beautiful farms on a recent trip there with Beef + Lamb New Zealand. Atkins Ranch produces 100% grass-fed, pasture raised lamb. Look how beautiful their farm is!
Lambs are naturally meant to eat a grass-fed diet, and because of the weather in New Zealand, they can grow great grass all year around. The lambs are healthier because they are eating what they are meant to eat, and in turn that means the meat is healthier for us. That also results in lamb that tastes incredibly flavorful.
We find that a lot of people are pretty intimidated by lamb, which is ok! This recipe for Herb Crusted Leg of New Zealand Grass-fed Lamb is really simple, and great if you might be nervous. The first step though is to get yourself a great leg of lamb. You can buy Atkins Ranch grass-fed lamb at your local Whole Foods Market. All Atkins Ranch lamb is Non-GMO Project Verified and animal welfare certified, Step 4, from Global Animal Partnership. The other tip to make this recipe a success would be to get yourself a really great meat thermometer so you can make sure your lamb is perfectly done. I prefer Thermapens.
We love the presentation that the leg of lamb gives. If you guys have any questions leave them in comments below!
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Herb Crusted Leg of New Zealand Grass-fed Lamb
- 5 pounds bone-in leg of New Zealand grass-fed lamb 5-6 pound leg will work
- ¼ cup Dijon Mustard
- 3 cloves garlic
- 1 bunch parsley minced
- 4 tbsp rosemary minced
- 4 tbsp thyme minced
- salt and pepper to taste
- edible flowers optional
- Preheat oven to 350˚F.
- Remove meat from last 6 inches of bone (optional), for a nicer presentation.
- Score lamb leg with a sharp knife. Generously season lamb leg with salt and pepper.
- In a small bowl stir together mustard and garlic. Brush mixture over lamb leg.
- In another mixing bowl toss together parsley, rosemary and thyme. Press mixture over mustard covered lamb leg.
- Transfer leg of lamb, fat side up, onto a roasting pan and roast in oven for about 1 1/2 hours, for medium doneness (thermometer should read roughly 135˚F).
- Remove lamb from oven and cover loosely with foil. Allow lamb to rest, 10 to 15 minutes before slicing and serving.