Easter Recipe: Aussie Leg of Lamb
For those of you who know my “style” of healthy & delicious food, you know I LOVE ME SOME LAMB! The quality of Aussie Lamb is unparalleled and easy to find at your local grocer (FIND LAMB). For more #simplyspring Aussie Lamb recipes visit Simply Spring at True Aussie Beef and Lamb.
Lamb is also the main attraction at Greek Easter, which may be the most DELICIOUS day of the year (it rivals Thanksgiving and Christmas in my book). So why Lamb on Easter? If you ask History.com, they say: “Christians refer to Jesus as the “Lamb of God,” so it makes sense that the food shows up at the Easter table. On a less symbolic note, lamb would have been one of the first fresh meats available after a long winter with no livestock to slaughter.”
Not sure how we got to the chocolate Easter bunnies, but love those things – especially the solid ones! Mama mia!!
This year I’ve decided to take my culinary prowess up a notch to make a WHOLE LEG of lamb. Woot! It’s so good, and perfect for the big day. Oh, and I kept it kosher (no dairy) for my Jewish friends on Passover. So please share the #loveandyum and enjoy!
Mama’s Favorite Spring Dish: Grilled & Braised Mediterranean Leg of Aussie Lamb with Roasted Potatoes, Blistered Tomatoes and a Coconut Avocado Tzatziki.
*Gluten, Dairy & Soy Free
Feeds 6 – 8 people.
5 – 6 lb Australian leg of lamb trimmed and tied
- ¼ cup olive oil
- 3 shallots
- 2 lemons (rind and juice)
- 6 cloves of garlic
- 2 tbsp pink Himalayan salt
- 1 tbsp cumin
- 1 tsp pepper
- 1 tsp coriander
Use ½ of marinade to rub on lamb (score thick fat areas first). Leave out at room temp for 1 hour with marinade/rub.
Grill lamb on high heat to sear – 5 mins per side.
Make braising liquid, and prep other ingredients:
- ½ of marinade
- 4 cups veggie broth
- 4 cups wine
Other ingredients for lamb:
- 1 tbsp cumin seeds
- 2 cinnamon sticks
- 5 sprigs fresh rosemary
- 5 lbs organic gold boiler potatoes
- 1 package Campari tomatoes
- 5 cloves garlic
- Olive oil
- Parchment lined aluminum foil
- Salt & pepper
Preheat oven to 300 degrees. Heat roasting pan over stove. Drizzle with olive oil. 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, cover tightly with parchment lined aluminum foil. Place in oven for 4 hours.
Wash tomatoes and leave whole. Rise potatoes and cut in half. In a large bowl toss with oil and salt and pepper.
Make the Tzatziki, blend together these ingredients:
- 1 ripe avocado
- 1 lemon juice
- 6 oz (2 containers) coconut yogurt plain
- ½ Kirby cucumber (small) seeded and chopped
- 3 – 4 tbsp fresh dill OR mint washed and thick stems removed
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
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 to platter using slotted spoon. Strain juice from pan into a small pot and simmer over low heat until reduced 6 – 7 minutes. Spoon reduced sauce over lamb. Garnish platter with dill. Slice/pull lamb and serve over tomatoes & potatoes, with tzatziki sauce.
Love & Yum,
Lindsay “Mama” O’Neill