This Easter Roast Lamb post is an advertisement.
This Easter I was asked whether my family would try out a New Zealand lamb recipe. As lamb is by far my most favourite meat, and Easter is a special day, I was more than happy to agree.
I wasn’t sure how the boys would take to a different way of cooking the vegetables but they ate them all. Everyone really enjoyed the lamb and I felt that the vegetables had more flavour than ever (if I am honest I usually tend to just boil the goodness out of them!) I also did not feel the need to add anything else to my meal (I usually drowned my dinner in gravy). It was so delicious that I am more than happy to share the recipe below:
Ingredients For Easter Roast Lamb
- 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 (I opted for Fry light Extra Olive Oil Spray instead)
- 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
- Preheat the oven to 200°C, 400°F, Gas 6.
- Blanch* potatoes for 5 minutes. (*As I was unaware of what this meant I shall explain that it means to boil the water first and then put the potatoes in. After the 5 minutes take them out and submerse them in cold water).
- 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. (*As it did not say to peel the carrots and potatoes I was undecided whether it was so obvious that it didn’t tell you to! However, I decided to follow the recipe and not peel and they were both very tasty, more nutritious, and saved time).
- Add a small* glass of wine and a splash of water. (*As it did not state how big a small glass of wine is I decided to put in the 150ml it says in the ingredients list, I did not need to add any more later).
- Place the roasting tin in the oven for 10 minutes and then turn the oven down to 180°C. (I feel that it should then say cook for 30 minutes here!)
- After another 30 minutes add the garlic and rosemary sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
- 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).
- 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.
- Ready to serve.
For more information on New Zealand Lamb visit: www.loveourlamb.co.uk
I received Sainsburys vouchers in order to purchase the necessary to cook this recipe. All thoughts and opinions are honest and my own.