New Zealand Recipe

Prepare the lamb

Pat the butterflied lamb leg dry with paper towels. Trim any excess fat if desired. Place lamb in a shallow dish or large resealable bag.

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tbs chopped rosemary, 1 tbs chopped thyme, 4 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp brown sugar, 2 tsp sea salt and 1 tsp black pepper until combined.

Pour the marinade over the lamb, rub it into the meat thoroughly so both sides are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for deeper flavor. Remove lamb from refrigerator 30–45 minutes before cooking to come closer to room temperature.

Cook the lamb

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and sear the lamb, fat-side down first, 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Transfer the skillet to the preheated oven. Roast until internal temperature reaches 125°F (52°C) for medium-rare, about 12–18 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part of the meat.

Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes; carryover cooking will bring it to about 130–135°F for medium-rare.

Slice the lamb against the grain into 1/4-inch slices just before serving.

While the lamb is resting, make the mint chimichurri. In a food processor or blender combine 1 cup packed mint leaves, 1/2 cup packed parsley, 1 chopped shallot, 2 tbs red wine vinegar, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper.

Pulse a few times to chop the herbs, then with the processor running slowly stream in 1/2 cup extra-virgin olive oil until emulsified but still slightly textured. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more salt if needed.

Transfer chimichurri to a small bowl and let sit at room temperature so flavors meld while you finish the rest of the meal.

Prepare vegetables

Lower the oven temperature to 400°F (200°C) after removing the lamb (or use a second oven if available). In a large bowl toss 1.5 lbs halved new potatoes and 8 oz baby carrots with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp sea salt and 1/2 tsp black pepper until evenly coated.

Spread potatoes and carrots on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway through, until potatoes are tender and golden and carrots are caramelized.

In the last 6–8 minutes of roasting, add the trimmed asparagus spears to the pan (or place on a second sheet), drizzle with a little olive oil and roast until bright green and just tender. Remove all vegetables from oven and transfer to a serving platter.

Taste and adjust seasoning; keep warm until lamb is sliced.

Arrange sliced lamb on a serving platter alongside roasted potatoes and vegetables. Spoon mint chimichurri over the lamb or serve on the side for guests to add to taste.

Garnish with fresh mint sprigs and lemon wedges. Serve immediately.