Fresh, all-natural Australian Lamb really
doesn’t require much seasoning—a shake of salt and pepper, or a little garlic
and onion will often do the trick. However, it’s just as easy to get creative,
as its mild character also tastes superb with tangy sauces, savory fruits and
vegetables, and any number of spices and seasonings—or, in the case of this
easy, Easter-worthy recipe, all of the above!
As you’ll discover, stuffing the lamb with shallots and thyme adds moisture to the meat and infuses it with herby flavor. The chutney and squash purée add a sweet yet savory quality to the dish that perfectly complements the tender meat.
Carving a bone-in leg of lamb requires a little bit of technique, but it is really very simple. Plus, you’ll reap dividends: a bone-in leg provides extra-juicy flavors, the bone can be used to make lamb stock, and a bone-in leg also cooks a little bit faster than its boneless counterparts. Click here for some helpful carving tips.