Ingredients for 100 Year Old New Zealand Lamb Dish I Have Used Deer W This
- 3-4 lb New Zealand lamb leg roast
- 2 1/2 cups white wine vinegar
- 4-6 cloves garlic
- 1/4 cup chopped fresh mint
- 1/2 cup granulated sugar
- 1 cup dry white wine
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How to Make 100 Year Old New Zealand Lamb Dish I Have Used Deer W This
- Preheat oven to 350°F (175°C).
- Score a 3-4 lb New Zealand lamb leg roast with 1/2-inch wide slashes, about 3/4 inch deep, all over.
- Insert thin slices of 4-6 cloves of garlic into the slashes.
- Pour 1 cup of dry white wine over the lamb.
- Cover the dish tightly with a lid and refrigerate for at least 12 hours (preferably overnight).
- Place the covered lamb roast in the preheated oven. Cook for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare. Cooking time will vary depending on the size of the roast. Adjust cooking time as needed.
- While the lamb cooks, prepare the dipping sauce: In a small saucepan, bring 2 1/2 cups of white wine vinegar to a boil. Reduce heat and simmer until reduced to 1 3/4 cups (approximately 20-30 minutes), increasing the acidity.
- Remove from heat and stir in 1/2 cup granulated sugar and 1/4 cup chopped fresh mint. Let cool completely.
- Once the lamb is cooked, let it rest for 10-15 minutes before carving. Serve with the cooled mint-vinegar dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
56g
Carbs
4g
