Prep: 20 mins Cook: 1 1/2 hours Serves: 6 to 8 Cut: Leg


1 Semi-Boneless Leg of New Zealand Spring Lamb
3 tbsp extra virgin olive oil, divided
2 tbsp Dijon mustard
6 sprigs fresh thyme
3 cloves garlic, minced
1 1/2 tsp salt – pinch about ½ tsp
3/4 tsp freshly ground pepper- pinch (about ¼ tsp)
2 onions, sliced
1 bulb fennel, sliced
1 can (28 oz) diced tomatoes
1/3 cup pitted Niçoise Black olives
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley


  1. Pat lamb dry with paper towel. Chop 2 sprigs of thyme and combine with 2 tbsp olive oil, mustard, garlic, 1 tsp salt and 1/2 tsp pepper. Rub all over lamb.
  2. Preheat oven to 400°F. Add onions and fennel to small to medium (4 qt) roasting pan. Season vegetables with remaining salt and pepper and drizzle with 1 tbsp olive oil. Place prepared lamb on top of vegetables.
  3. Roast for 30 minutes. Carefully add tomatoes, olives and thyme sprigs to roasting pan. Continue to roast for 45 to 50 minutes for medium, or until internal temperature reaches 145-150°F. Transfer lamb to cutting board. Cover loosely in foil and let rest for 15 minutes before slicing.
  4. Skim any excess fat from pan sauce. Remove thyme sprigs. Stir in basil and parsley. Slice lamb and serve with sauce.

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