Greek Roast Leg of Lamb w/St Andrews Limes Burst
St Andrews Lime's Burst is an eggless, sugar-free Provençal style aioli that will add an intense burst of lime flavour to any dish. Here's a recipe for a marriage made in heaven - tender lamb with garlic and lime.
INGREDIENTS
1 leg of lamb
4 cloves garlic, peeled and halved
sea salt and freshly ground pepper
2 tablespoons St Andrews Limes Burst
extra virgin olive oil for drizzling
chopped fresh rosemary or thyme
2 St Andrews Limes' Preserved Limes. sliced into thin rounds
baking paper and kitchen string
Preheat the oven to 150˚C.
METHOD
Make 8 small, deep incisions in the lamb and push ½ a clove of garlic into each one.
Season with sea salt and ground pepper.
Brush all over with the Burst then scatter over the herbs and drizzle with a little olive oil.
Place half of the sliced preserved limes over one side of the lamb and place lime side down on a large sheet of baking paper.
Cover the top side with the remaining limes.
Fold the paper over to completely enclose the lamb and tie with kitchen string to secure.
Place in a large shallow roasting dish and roast for 3 hours or until the meat is very tender and falling away from the bone.
St Andrews Limes Burst is a versatile and delicious pantry essential, here are some alternative serving suggestions:
- Use as a dipping sauce with fritters: mussel and spinach; zucchini and sweetcorn or delicious seafood fritters
- Top barbecued salmon, chicken kebab or a good steak with a dollop of burst combined with chopped coriander or mint.
- Brush hot cooked sweetcorn in Lime Burst then roll in freshly grated parmesan cheese and devour immediately!
We're proud to include St Andrews Limes in the Dish Pantry, our curated guide to New Zealand's best artisan food producers. To read their story click here or visit the St Andrews Limes website.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.