Make Easter Special With This New Zealand Lamb Roast Recipe

March 21, 2016 Off By Laura TMOT
Nothing says Easter like a big leg of New Zealand Lamb so I was really happy to be given the opportunity to cook this fabulous Easter Roast Lamb dinner and sharing the recipe with you.
Ingredients
 
A half shoulder or half leg of New Zealand lamb
(thawed from frozen or chilled)
450g potatoes, roughly chopped
250g chantenay carrots
350g squash, peeled, seeds removed and cut into chunks
2 red onions, peeled and cut into wedges
3 tbsp extra virgin olive oil
1 garlic bulb, cloves separated but still in their skin
zest of 1 lemon
2 tsp fennel seeds
a few sprigs of rosemary
150ml white wine
1 tbsp warm water
Foil

Cooking method:

  1. Preheat the oven to 200°C, 400°F, Gas 6.
  2. Blanch potatoes for 5 minutes.
  3. Place the lamb in a large non-stick roasting tin, scatter around the carrots, squash, potatoes and red onions. Drizzle over the oil and season all well.
  4. Add a small glass of wine and a splash of water.
  5. Place the roasting tin in the oven for 10 minutes and then turn the oven down to 180°C.
  6. After another 30 minutes add the garlic and rosemary sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
  7. Continue roasting until the vegetables are soft and beginning to caramelise and the lamb is cooked to your liking (approx 20-30 minutes more for medium).
  8. Add a splash more wine or water to the pan if it is looking very dry. Once out of the oven cover with foil and rest for 15 minutes before carving.
  9. Ready to serve.

We served the Roast Lamb with brocolli, spring greens and gravy. Due to the wine in the vegetables I also cooked some separate vegetables for the girls as I knew they wouldnt want to eat the ones cooked with the lamb. The lamb was lovely and tender and full of flavour and the vegetables were really well cooked. If I was to make any changes to the recipe I would use stock or non alcoholic wine to make the vegetables family friendly. 
We don’t eat lamb very often but we all really enjoyed it and it cooked so quickly that we are definitely going to consider eating it more often.