Slow Roasted Aussie Boneless Leg of Lamb with Caramelized Sweet Chili Glaze

December 3, 2018

Every year I tell myself to simplify holiday cooking so that I can have more quality time with my grandchildren and my children! When I cook an Aussie Leg of Lamb I transform the leftovers into a few more dishes! Less cooking means more playing with the people I love! 

 

What do you love about the Holidays? The food? The cocktails? The people? The presents? Or perhaps if you are like me I just love having time with family and friends. We cook together, plat games, and feast! Every year I tell myself to simplify so that I can have more quality time with my grandchildren and my children. In other words, I want to live-the-holiday like I see in movies and and magazines. The only problem is the majority of the work and cooking falls on me! This year I am developing recipes ahead of time that can go further than one meal!

 

 #AussomeTip: 

Leftover lamb makes #aussome Caramelized Sweet Chili Lamb Sliders! 

 ​

#AussomeTip: BUY the largest cut of Aussie Boneless Leg of Lamb and transform the leftovers into festive family favorites! A slow-roasted Aussie Boneless Leg of Lamb can be served as an elegant dinner one night and the following day can become Cheesy Potato and Lamb Hand Pies. This year, I am making a Savory Lamb Hash with Baked Eggs!  It is super easy if I plan ahead and roast the potatoes the night before! You can never go wrong with my Sweet Chili Lamb Sandwiches! The savory sweet, with some heat, chili sauce for the sandwich is made from the Slow Roasted Aussie Boneless Leg of Lamb marinade that was cooked the night before. 

 

 

 

So where do I buy Australian Lamb?

In Southern California, Costco is the place to head for Aussie Lamb. I can also find Aussie Lamb at Von’s which is a Safeway.

 

So where do I find out more about Australian Lamb? At True Aussie! 

 

Hope you will try my Slow Roasted Aussie Boneless Leg of Lamb recipe!

Super easy! Super Scrumptious! 

And Happy Holiday and Having Time with your Family and Friends! 

 

 

Slow Roasted Aussie Boneless Leg of Lamb

with Caramelized Sweet Chili Sauce

 

INGREDIENTS:

Lamb, Marinade, and Sauce:

1 (5 pounds) Aussie Boneless Leg of Lamb

3/4 cup fresh lime juice 

3/4 cup sweet chili sauce 

1/2 cup soy sauce 

1/3 cup canola oil, divided 

1 tablespoon dark brown sugar

1 small bunch rainbow carrots, peeled,  

2 cups chicken stock 

Fresh black pepper and sea salt  

 

To Serve:

Seasoned White and Black Rice Pilaf 

Fresh basil leaves, chopped cilantro, chopped green onions 

 

METHOD:

Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, trimming fat to 1/8-1/4 inch thick. 

 

In a 1-gallon resealable plastic bag, combine lime juice, sweet chili sauce, soy sauce, and 1/4 cup canola oil. Transfer the lamb into the marinade and seal plastic bag. Set aside for 1.5 hours on counter or up to 6 hours in refrigerator. Turn marination bag over a few times throughout the time period. 

 

After marination time, pour marination into a medium saucepan, over high heat bring to a boil. Adjust heat to medium-low, and add brown sugar. Cook until thickened, stirring frequently, about 25 minutes. Set aside.

 

Heat oven to 275°F. Place carrots and chicken stock on the bottom of a large roasting pan. Transfer lamb onto cutting board, roll the lamb back up, and tie with butcher’s twine, every 1 to 2 inches. Rub the remaining canola oil over the lamb and generously sprinkle all sides with salt and pepper. Place lamb on a wire rack in a roasting pan over the carrots. 

 

Roast lamb 3-4 hours or until an instant read thermometer inserted into center of lamb registers 125°F (52°C ) for medium-rare, or 130°F to for medium (54°C). Brush lamb with sauce 2-3 times during the final hour of roasting. Remove lamb from oven and increase heat to 500*F (260°C). Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 20-25 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, and slice into 1/4 inch slices. Serve sliced lamb over a bed of rice pilaf with sliced rainbow carrots,  fresh basil leaves, cilantro and green onions. Drizzle some of the sauce over lamb. Tip: Save some sauce for reheating leftover lamb in the next day for tasty sandwiches. 

 

All of my boneless leg of lamb leftover recipes can be found on my blog.

Caramelized Sweet Chili Lamb Sliders

 

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