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Roasted Lamb Leg with Rosemary Crust

Roasted Lamb Leg with Rosemary Crust

serving size icon
Serves 4-6


  • 1/4 cup (approx) fresh rosemary spears stripped from stalks
  • 4 cloves of garlic peeled
  • 1 Tbsp honey, heaped
  • 1/2 tsp salt & to season
  • 6-8 Tbsp oil
  • 1 leg of lamb approx 1.5 kg
  • Selection of vegetables to roast (potato,
  • kumara,
  • pumpkin)
  • 3 Tbsp flour
  • Pepper for seasoning



Put the rosemary, garlic, honey, salt and oil into a food processor or blender and process to a smooth-ish slurry. Brush over the leg of lamb in the roasting plan. Put vegetables into pan with lamb and cover roasting pan. Put into an oven pre-heated to 190ºC for 1 hour 20 minutes. Remove the cover for the last 15 minutes.

Gravy Method:

Take meat and vegetables from pan, cover and rest the meat in a warm place while keeping the vegetables hot in the oven. Carefully tip excess fat from the pan, leaving a little to brown the flour.

Put roasting pan on an element and add flour. Cook for a minute, stirring and taking great care that nothing starts to burn in the pan. Once the flour is cooked, then add 1½ cups of water. Simmer, check seasoning, tip into gravy boat and it’s ready to serve.

This recipe was sent in by Countdown


Qty Price
Superb Herb Rosemary Fresh $3.70 ea
$3.70 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Countdown Potatoes Roasting/mashing $7.99 ea
$7.99 ea
Fresh Produce Kumara Red Sweet As $5.00 ea
$5.00 ea
Fresh Produce Pumpkin Pieces $2.99 ea
$2.99 ea
Countdown Lamb Leg Frozen Bone In
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Signature Range Creamed Honey $9.49 ea
$9.49 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Flour Standard Plain $1.80 ea
$1.80 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea
Sunfield Canola Oil $2.50 ea was $3.00
$2.50 ea was $3.00