100 Year Old New Zealand Lamb Dish
This is a heritage recipe passed down for generations, originally using imported New Zealand lamb for its distinct flavour. The boneless leg is pierced and marinated overnight with sliced garlic and white wine. After roasting, it is served with a reduced vinegar sauce infused with sugar and fresh mint, creating a unique sweet and sharp accompaniment. The dish yields approximately twelve substantial slices.
Ingredients
- 1 (4 -5 lb) boneless leg of lamb (New Zealand)
- 2 cups vinegar
- 1/2 garlic clove, small garlic thinly sliced
- 1 ounce of fresh mint or 1/4 ounce dried mint flakes
- 3/4 cup sugar
- 2 cups white wine
Method
- Put the lamb in a lidded dish. Use a knife to pierce it all over, creating slashes about 1/2 inch wide.
- Insert the thinly sliced garlic into the slashes made in the meat.
- Pour the white wine over the lamb, then cover the dish with its lid.
- Refrigerate the lamb and allow it to marinate for at least 12 hours, or overnight.
- Transfer the lamb to the oven and cook it following standard guidelines, typically starting at 275 for the first 15-20 minutes before increasing to 400 for 10-15 minutes, adjusting for its size.
- Pour 2 1/2 cups of vinegar into a pan and boil it until reduced to about 1 3/4 cups to concentrate its acidity.
- While the hot reduced vinegar is still on the heat, stir in the sugar and mint.
- Remove the vinegar mixture from the heat and let it cool completely.
- Divide the cooled mint vinegar into small dishes for dipping the sliced lamb before serving.
Nutrition (per serving)
Sodium88300 mg
Recipe details
CategoryDeer
AuthorHotwingcooker
