The Kiwis do a lot of things well–bungie jumping, sheep shearing, speaking with cute little accents, but let me fill you in on what they do exceptionally well: LAMB. That’s right, if you want the best leg of lamb you’ve even sunk your pearly whites into, you’ll need to head down under (way under, even under Australia).
Luckily for you, I’ve got a recipe for a roasted leg of lamb for you to attempt at home. So without further ado, straight from the north island of New Zealand. Recipe adapted from the kitchen of my favorite Kiwi, who lives outside of Auckland, New Zealand. Photos: Lauren Jones
Roasted Leg of Lamb and Vegetables
1.5 kg (about 3.3 lbs) leg of lamb on the bone
10 cloves of garlic
6 new potatoes, whole
6 fresh figs
1 lemon, thinly-sliced
2 parsnips, cut into 1-inch slices
10 whole baby onions
1 large carrots, cut into 1-inch slices
Zest from 3 lemons
2 tbsp fresh rosemary leaves, chopped
4 tbsp parsley, chopped
Salt & freshly ground black pepper
Lauren is a travel guru with a ceaseless case of wanderlust. She’s traveled around the world quite a few times where she’s dined on everything from alligator to zebra. Now that she has settled in the District, she’s always on a quest for the next culinary marvel (fried chicken and donuts, anyone?). She enjoys all things that include carbs, cheese and sauce and never says no to a good beer. If she’s not working in the travel industry by day or going to grad school by night you might spy her at a food truck or roasting a leg of lamb in her kitchen.