One Pan Roast Lamb with Vegetables

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New Zealand Lamb sent me a recipe to try out…as as it was Easter weekend, it was the perfect time to test the recipe on the family. It was a little unusual as one of the flavourings was anchovies – something I don’t think I have ever cooked with, and it also included fennel…I can’t stand the taste of fennel, so decided to swap that ingredient out and in the end, using the original recipe as a guide, created my own One Pan Roast Lamb with Vegetables! I’m also going to share the original recipe, so two for the price of one with this post!

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Lamb is often eaten around Easter, and I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

One Pan Roast Lamb & Vegetables Recipe

I really like cooking everything in one pan or pot – it saves on washing up and you can leave the dish and forget all about it while it is cooking!

First off you need to make some slits over the leg of lamb and push in some anchovy, garlic and rosemary. Season with salt and pepper and put in the oven for 15 minutes.

Meanwhile, par-boil some potatoes (I used Charlotte potatoes – didn’t bother to peel them!) cut into thick slices. Peel and cut a red and white onion into wedges, and then slice a butternut squash into thick slices – again, no need to peel.

After 15 minutes, scatter the vegetables around the lamb – you could also lift the joint up and place some veggies under it too. Pour over a glug of olive oil, the juice of a lemon and season with salt and pepper. Put back in the oven for 45 minutes. Finally, add some on the vine cherry tomatoes and roast for a final 15 minutes. Remove the lamb from the tray and put on a plate to rest, covered with foil for 15-20 minutes. Put the vegetables back in the oven to continue roasting.

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I served our one pan roast with some steamed asparagus. The anchovies give the meat a nice savoury flavour, and the smell coming from the oven from the garlic and rosemary was amazing! The lamb was just on the right side of pink, and the flavour of all the ingredients had permeated through the roasted veggies.

Even my son, who isn’t keen on lamb, and certainly not keen on anchovies, loved this dish! Hubs and I really enjoyed it and if you give this roast a try, I hope you enjoy it too!

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TOP TIP: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55C. Upon resting the temperature will rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65C. Always rest before carving.

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One Pan Roast Lamb with Vegetables

Michelle Ordever
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Servings 4

Ingredients
  

  • 1 kg Leg of New Zealand Lamb
  • 4 cloves garlic sliced in half lengthways
  • 4 anchovy fillets halved
  • few sprigs of fresh rosemary
  • 5 Charlotte potatoes thickly sliced
  • ½ butternut squash top half, thickly sliced and halved
  • 1 red onion peeled and quartered
  • 1 white onion peeled and quartered
  • 16 approx on the vine cherry tomatoes
  • Juice of 1 lemon
  • olive oil
  • salt and freshly ground black pepper

Instructions
 

  • Take your meat out of the fridge about an hour before cooking to bring it to room temperature.
  • Pre-heat the oven to 200C/Gas 6/180C fan
  • Using a sharp knife, make 8 incisions all over the joint and stuff each one with an anchovy half, garlic slice and some rosemary. Push in well so that the flavours can penetrate the meat.
  • Put the lamb joint into a roasting pan and season with salt and freshly ground black pepper. Place in the oven and roast for 15 minutes.
  • Meanwhile, boil the potatoes until they are just tender. Drain and shake in the pan to rough up the edges.
  • Take the meat out of the oven and add the par-boiled potatoes, butternut squash and onion wedges. Lift up the meat if you like to place some underneath if you need more room in the pan.
  • Pour some olive oil over the vegetables along with the lemon juice and season with salt and freshly ground black pepper. Return to the oven for 45 minutes.
  • Add the on the vine tomatoes to the roasting pan and cook for 15 minutes.
  • Remove the meat and leave to rest on a warm plate and covered with foil – about 15 -20 minutes.
  • Return the vegetables to continue roasting.
  • Slice the lamb and serve with the roasted vegetables and your choice of spring vegetables.

Notes

TOP TIP: Lamb will take approx 30 minutes per kilo, plus 15 minutes. Alternatively a temperature probe is very handy. Insert into the thickest part of the meat half way in. It should read 50-55C. Upon resting the temperature will rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 1 hour and 25 minutes, or a reading of 65C. Always rest before carving.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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