Prep: 20 mins Cook: 3 hrs 15 mins Serves: 6-7 Cut: Leg

Serves 6


1 New Zealand Spring Lamb® bone-in short cut leg, fresh or frozen, thawed in refrigerator overnight if frozen
8 small red or white onions
1/3 cup Parmesan cheese, finely grated
3 tbsp salted butter, softened
4 garlic cloves, finely minced (3 for lamb, 1 for onion mixture)
1/4 cup olive oil
1 tbsp fresh thyme leaves
2 tbsp all-purpose flour
1/2 cup red wine
1 tbsp red currant jelly
1 – 1 1/2 cups vegetable stock, heated
Salt and freshly ground black pepper


Stuffed Onions

  1. Peel onions and take a thin sliver off the base so they sit squarely. Cut tops off.  With a small spoon, hollow out onions half way down, keeping the outer 2 layers completely intact
  2. Finely chop the onion that has been removed and place 2 tbsp of it in a bowl with 1 of the minced garlic cloves, Parmesan, and butter. Mix thoroughly
  3. Stuff the onions with the mixture and set aside


  1. Pre-heat oven to 450°F (230°F)
  2. Remove lamb from refrigerator and pat dry. Let sit for 30-45 minutes to bring up to room temperature
  3. Mix thyme, 3 minced garlic cloves, and olive oil together
  4. With tip of a sharp knife, score fat on all sides of the leg by making shallow cuts (about 1” long). Pour olive oil mixture all over the lamb, rubbing into the grooves made by scoring the fat
  5. Season leg generously with salt and pepper
  6. Place lamb in large roasting pan or enamelled pot and roast for 30 minutes
  7. Remove lamb from oven and place the stuffed onions in roasting pan surrounding the lamb. Place roasting pan back into oven and drop the temperature down to 350°F (175°C).  Continue cooking until an instant-read thermometer inserted into the meat (avoiding the bone) reads 140-145°F, about 1-1½ hours, for a rosy pink Medium doneness
  8. Remove lamb and onions from oven and place on serving platter. Tent platter with foil and let rest while making the gravy


  1. Place roasting pan, with all the fat and juices, on stove over Medium-High heat. Scrape up the drippings from bottom of pan. Add flour. Mix to make a roux. Cook roux for about 3 minutes
  2. Deglaze the pan with red wine, again, scraping up all the bits from bottom of pan
  3. Slowly add the hot vegetable stock while stirring. Add red currant jelly and bring temperature down to low.  Simmer until desired consistency is achieved. Add salt and pepper to taste
  4. Transfer to a small serving bowl or gravy boat and serve with the lamb and onions

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New Zealand Spring Lamb is Available at These Fine Retailers

*All cuts not available at all retailers