Traditional Lamb with Emerald Mint Sauce is a traditional New Zealand recipe for a classic dish of roast whole leg of lamb glazed with redcurrant jelly that's served with a sauce made from pureed kiwi fruit, lemon juice and fresh mint. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Traditional Lamb with Emerald Mint Sauce.
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Ingredients:
1 whole leg of lamb (about 1.8kg)
60ml redcurrant jelly
Emerald Mint Sauce:
3 to 4 kiwi fruit
1 tsp lemon juice
1 tsp sugar
3 tbsp fresh mint, finely chopped
Method:
Place the lamb, skin side uppermost, on a rack in a shallow roasting tin then transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the temperature to 180°C and roast for 20 minutes per kg (rare), 30 minutes per kg (medium) and 40 minutes per kg (well done).
In the meantime, heat the redcurrant jelly until melted and use to brush the lamb regularly during the final hour of cooking. When the lamb is ready allow to rest, covered, for 20 minutes before carving.
As the lamb finishes cooking prepare the mint sauce. Peel the kiwi fruit then place in a blender and purée. Stir-in the lemon juice, sugar and mint, turn into a sauce boat or bowl and serve to accompany the lamb.
