Crowley’s glazed lamb leg with sweet chilli mint salad
- 1 lamb leg (bone in or deboned)
- 1 bottle of Crowley's Barbecue Onion sauce with garlic and rosemary
- Salt and pepper
- 200g lettuce, rocket and spinach leaf mix
- 250g cherry tomatoes, diced
- ½ cup (110g) pitted olives (black or green)
- ½ cup (110g) sun-dried tomatoes
- 1 bottle Crowley’s Sweet Lovin’ Mint or Sweet Lovin’ Lime
1. Preheat oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.
2. Diamond score your lamb cutting lines 2–3cm deep and around 1–2cm apart. Salt and pepper the lamb using twice as much as you normally would. Cover the lamb and leave out at room temperature for up to an hour.
3. Put your lamb (unglazed) into the oven for 15 mins, then remove and use brush to glaze with Crowley’s BBQ Onion sauce. Use 20–30ml across the whole surface, trying for equal distribution to avoid it running off. Glaze again after 15 minutes then reduce oven temperature to 180°C (350°F) or 160°C (320°F) and return the roast to oven. Glaze every 15 minutes up to 4 or 5 times if you love the sauce.
4. Toss all salad ingredients together and then put back in the fridge. Just before serving, dress with Crowley’s Sweet Lovin’ Mint or Lime Sauce, toss and serve.
- Boned or deboned, this recipe works the same.
- Meat thermometers are a saving grace. If you don’t have one it is recommend that you invest in one.
- Use baking paper under the roast as this catches the rendered fats and any sauce run-off, stopping both burning when they contact the baking tray. Crinkle the baking paper into a ball and then flatten out, you’ll notice it won’t curl up.
- After each glaze, you’ll notice the surface of the lamb starting to blacken. This is the sauce doing its magic. All those sugars caramelising to create that built-up glaze.
- Use a meat thermometer and keep an eye on it. Consider a final glaze at around 1 hour and 30 minutes and/or when the thermometer hits 80°C (175°F).
- Remove from the roast from the oven, wrap tightly in baking paper or foil and let the meat rest for 10–15 minutes.
- Serve up the salad and any baked items (potatoes, chips, fries, general baked vegetables), then slice your lamb and serve.
This recipe makes 4–6 portions.