My recommendation is to slow cook the leg, but it can be roasted in the traditional way: season, add olive oil, cover with foil and cook on 300°F for approximately 2.5 hours. Serve with mint sauce.
Our slow cooked favorite:
I usually marinade the lamb overnight (or at least a few hours before cooking) with chopped garlic, rosemary and mint, olive oil, salt (LOTS according to Dan) and pepper. Cover and set aside.
When ready to cook:
Use a dutch oven or something similar with a lid.
Pour 1⁄2 to 1 whole bottle of red wine in the bottom (depending how much juice you want at the end) and you can put a few more garlic cloves in the bottom if you wish.
Cook on 260°F for 4 hours.
Take out of the oven and let it rest for as long as you like. It should be coming away from the bone and you should be able to very easily remove the bone and be left with super tender juicy lamb. I pull it apart and put it in the pan juices (or use these juices to make a traditional jus but that can be time consuming, however well worth the time - it’s devine).
Serve with mint sauce.
Make homemade garlic aioli or mayo (or of course you can buy at the store but its super easy if you need the recipe)
NZ Lamb burgers:
Using a food processor or something similar add:
1x garlic clove
1x fresh red chilli
Half an onion
A handful of fresh mint and parsley
Add 1lb of NZ ground Lamb 1.75oz (approx)
Goats cheese 1 egg
Salt and pepper
Process/pulse to combine
Put mixture in the fridge for at least 20 minutes
Form patties (they quite a bit when cooked) and cook on either on bbq/grill or in the oven
Prepare cooked onion rings
Grated beets or beet chutney (I have a recipe for this)
Lettuce and tomato
Serve with toasted Brioche buns
Mint Sauce is a New Zealand staple with lamb. This recipe comes from my grandfather who used to walk us to the river to pick the mint and go home and make it fresh for the meal. It’s easy and delicious.
2x cups Apple Cider Vinegar
1x cup of sugar
Pinch of salt
Boil until thickens, stir regularly.
It takes about 20-30 mins to thicken (but not to a point that it’s too thick and syrupy as it thickens a little more when it cools).
Let it cool slightly.
Cut up loads of fresh mint and stir through. The sauce will last in the fridge for a few months (not that it ever lasts that long)