Best 2 New Zealand High Country Sheep Station Roast Lamb Recipes

**A Culinary Journey to New Zealand's High Country: Unveiling the Essence of Roast Lamb**

Nestled amidst the picturesque landscapes of New Zealand's high country, a culinary tradition thrives, showcasing the region's rich agricultural heritage. At the heart of this tradition lies the succulent roast lamb, a dish that embodies the essence of New Zealand's pastoral charm.

This article presents a collection of delightful roast lamb recipes, each capturing the unique flavors and culinary techniques that have made this dish a beloved staple in New Zealand cuisine. From the classic Roast Leg of Lamb with Garlic and Rosemary, embodying the simplicity and elegance of traditional cooking, to the adventurous Lamb Rump with Chimichurri Sauce, infusing a vibrant South American flair, these recipes offer a diverse exploration of culinary artistry.

Whether you seek the comforting warmth of Slow Cooker Lamb Shanks, perfect for a cozy winter gathering, or the tantalizing aroma of Grilled Lamb Chops with Lemon and Thyme, evoking the freshness of summer, this article provides a culinary journey that caters to every palate.

Indulge in the rich history and vibrant flavors of New Zealand's high country through these curated roast lamb recipes, promising an unforgettable gastronomic experience.

Here are our top 2 tried and tested recipes!

BONELESS LEG OF NEW ZEALAND LAMB

Boneless Leg of New Zealand Lamb image

Found a bargain at Sam's Club for Boneless New Zealand Leg of Lamb. It is one of my husband's favorite Meal ideas. I am sure his taste buds perked up when I told him what I was making for dinner. I studded it with lots of fresh slivers of garlic cloves, & also added granulated garlic, along with Steak Seasoning & thyme. The...

Provided by Rose Mary Mogan

Categories Roasts

Time 2h

Number Of Ingredients 6

Ingredients

4 1/3 lb boneless leg of lamb
8 clove fresh garlic (cut into slivers)
2-3 tsp granulated garlic powder
1 1/2 tsp dried thyme
1 Tbsp steak seasoning
non stick cooking spray

Steps:

1. Preheat oven to 425 degrees F. These are most of the ingredients used to make the roast.
2. Combine spices in a small bowl and set aside till needed. Cut the cloves of garlic into slivers to stud the lamb roast.
3. With the lamb roast, take the tip of a very sharp knife, and make a deep hole into roast. Repeat until you have made many holes over the top of the roast. Place a sliver of garlic into each of the holes in the roast. Repeat until done. Then generously sprinkle roast with the seasoning.
4. Line a shallow Roasting pan with foil, then spray with cooking spray. Now place the roast in the pan. Spray the roast with the cooking spray to help spices stick to the roast.
5. Place Roast in oven and roast for 30 minutes. Now reduce heat 350 degrees F. Continue to cook until pop up timer pops up or the internal temperature reaches 155 degrees F. ALLOWING ABOUT 10 TO 15 MINUTES PER POUND. Roast for an additional 10 minutes if you prefer the roast more well done.
6. Cover roast with foil. Allow to rest at least 10 minutes before carving, to allow roast to retain the juices. Then uncover, remove the netting, and slice, as desired. I prefer using an electric knife for easier carving.
7. Spoon any residual juices back over the roast. Enjoy your meal.
8. Serve yourself and enjoy your dinner.

HIGH ALTITUDE LAMB

High Altitude Lamb image

Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook

Provided by ellie_

Categories Lamb/Sheep

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

leg of lamb (6-7 lbs)
2 cloves garlic, cut into slivers
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons olive oil
salt and pepper (optional)
1 -2 tablespoon flour, for gravy
1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings)
to taste potato, peeled (optional)

Steps:

Preheat oven to 550 degrees F.
Place lamb fat side up on rack in roasting pan.
With small sharp knife cut slits all over lamb.
Place garlic slivers in slits.
In small bowl combine savory through olive oil and combine well.
Rub herb mixture over lamb.
Salt and pepper lamb, if desired.
Insert meat therometer into lamb.
Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
Turn off oven.
Do not open oven door for 3 1/2 hours.
Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
Add drippings and chicken stock to equal 2 cups.
Cook until thickened.

Tips:

Choose the right cut of lamb: For this recipe, a leg of lamb is the best choice. It's a large, flavorful cut that will cook evenly in the oven.
Marinate the lamb overnight: This will help to tenderize the meat and infuse it with flavor.
Roast the lamb at a high temperature: This will create a nice crust on the outside of the meat while keeping the inside moist.
Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Serve the lamb with your favorite sides: Some popular options include roasted vegetables, mashed potatoes, and gravy.

Conclusion:

This New Zealand High Country Sheep Station Roast Lamb is a delicious and impressive dish that is perfect for a special occasion. With its tender meat, flavorful marinade, and crispy crust, this roast lamb is sure to be a hit with your family and friends.

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