Roast lamb with juniper berries recipe
- 2 medium sprigs fresh rosemary
- 2 small or 1 large clove garlic
- 12 juniper berries
- 12 whole peppercorns
- 1 tbsp Maldon or non-iodised salt
- 1 tbsp olive oil
- 1 lamb roast – shoulder or leg
- For the gravy, I add to the pan:
- 1/2 cup Cabernet Sauvignon
- 1/2 cup water
- 1 tsp gravy powder
- 1 tb cream
Place all rub ingredients together in a mortar and pestle and pound well for two minutes.
Preheat oven to 220°C.
With a knife, pierce fatty side of the lamb in random places around 2-3cm apart.
Using your hands, rub the rub deeply into the meat.
Place in a hot oven and roast for 20 minutes or until the meat is cooked to your liking.
When the meat is cooked, remove it from the baking pan, cover and set aside in a warm place.
In the baking pan, add the gravy ingredients and whisk through to combine over a low heat until the liquid thickens.
- I'm a self-confessed spice-addict. I see a spice I haven't used before and I must use it. I'm terrible!
- So I've had these juniper berries sitting in my pantry for a couple of months and I couldn't for the life of me remember for what purpose I purchased them for (I usually have one).
- Someone mentioned that they would be good with a lamb roast, which I thought was odd because I thought they were really for game or pork type dishes but I had a little hunt around and found a lamb rub that had juniper berries and thought I'd give it a go.
- Well, let me say that I'm never making a lamb roast without juniper berries now. Hubby was very impressed. It made lovely pan gravy too.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Find related roast recipes
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- Roast lamb with garlic and rosemary
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This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.