Greek Roast Leg of Lamb w/St Andrews Limes Burst
St Andrews Lime's Burst is an eggless, sugar-free Provençal style aioli that will add an intense burst of lime flavour to any dish. Here's a recipe for a marriage made in heaven - tender lamb with garlic and lime.
INGREDIENTS
1 leg of lamb
4 cloves garlic, peeled and halved
sea salt and freshly ground pepper
2 tablespoons St Andrews Limes Burst
extra virgin olive oil for drizzling
chopped fresh rosemary or thyme
2 St Andrews Limes' Preserved Limes. sliced into thin rounds
baking paper and kitchen string
Preheat the oven to 150˚C.
METHOD
Make 8 small, deep incisions in the lamb and push ½ a clove of garlic into each one.
Season with sea salt and ground pepper.
Brush all over with the Burst then scatter over the herbs and drizzle with a little olive oil.
Place half of the sliced preserved limes over one side of the lamb and place lime side down on a large sheet of baking paper.
Cover the top side with the remaining limes.
Fold the paper over to completely enclose the lamb and tie with kitchen string to secure.
Place in a large shallow roasting dish and roast for 3 hours or until the meat is very tender and falling away from the bone.
St Andrews Limes Burst is a versatile and delicious pantry essential, here are some alternative serving suggestions:
- Use as a dipping sauce with fritters: mussel and spinach; zucchini and sweetcorn or delicious seafood fritters
- Top barbecued salmon, chicken kebab or a good steak with a dollop of burst combined with chopped coriander or mint.
- Brush hot cooked sweetcorn in Lime Burst then roll in freshly grated parmesan cheese and devour immediately!
We're proud to include St Andrews Limes in the Dish Pantry, our curated guide to New Zealand's best artisan food producers. To read their story click here or visit the St Andrews Limes website.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.