One Pan Roast Lamb with Vegetables
Home » COOK » Recipes » Meat & Fish Recipes » Lamb Recipes »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!
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.
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.
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!
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.
One Pan Roast Lamb with Vegetables
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
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.
Chez Mummy
April 28, 2014 @ 10:44 pm
My husband hates anchovies so don’t think that would be a go-er for us, but it certainly sounds interesting and I’d have never thought to use them with lamb. It looks very nice though and I agree with you about cooking everything in one pan
Sarah Trivuncic
April 23, 2014 @ 3:48 pm
I know anchovies work well in meat dishes.. they just add an extra salty dimension and melt down so you don’t see them but I appreciate some people aren’t fans!
Michelle Ordever
April 23, 2014 @ 3:50 pm
Have to admit I was nervous – the TV chefs always say they don’t taste fishy in dishes, just add that savoury salty flavour…they were right – we couldn’t taste fish – just really tasty lamb!
Kara
April 22, 2014 @ 11:26 pm
I made this very same recipe but lost the anchovies – it was delicious
Wild & Grizzly
April 22, 2014 @ 8:03 pm
I’m not a huge lamb eater but my husband would tuck straight into this! x
Anna
April 22, 2014 @ 3:19 pm
Looks lovely! We always get New Zealand lamb, cos all the New Zealand lamb is halal and its really nice :D
Helen
April 22, 2014 @ 10:32 am
This looks delicious. Thank you for sharing.
Oana Chirila
April 22, 2014 @ 8:53 am
Looks amazing, very intrigued about the anchovy taste with lamb, I would have never thought of trying it!
The Go To Mum
April 22, 2014 @ 8:29 am
I love Lamb, will be trying this out very soon
Kerry Louise
April 21, 2014 @ 10:27 pm
Oh my goodness this looks and sounds delicious. Now I want a roast at 10.30pm haha! x
Mary Louise
April 21, 2014 @ 8:54 pm
I love Lamb and it looks as if you have cooked it perfectly. Yummy recipe – anchovies are a great idea!
Emily Shepperson
April 21, 2014 @ 8:37 pm
Looks absolutely delicious.
Jenny
April 21, 2014 @ 8:26 pm
What a strange combination but it seems to work really well.
sonya
April 21, 2014 @ 8:15 pm
We are veggies, but I love the combination of vegetables you have opted for, will be giving them a try!
Polly Davies
April 21, 2014 @ 7:49 pm
I don’t eat meat, but sure my other half would love this!
Cass@TheDiaryofaFrugalFamily
April 21, 2014 @ 7:42 pm
We had lamb too and it was delicious – so tasty and I have loads leftover x x
pinkoddy
April 21, 2014 @ 7:01 pm
Oh yummy. I completely forgot to take the meat out of the freezer this Easter!
Sylvia Fiolunka
April 21, 2014 @ 6:51 pm
Love one pot meals! It’s always a good idea! Lovely sunday roast :)
Nayna Kanabar
April 21, 2014 @ 6:29 pm
I pot meals are always so versatile and saves on washing up.
Victoria MyLittleLBlog
April 21, 2014 @ 5:50 pm
oh my it looks lovely, im not a big fan of rosemary, but i would love to eat lamb)
You Baby Me Mummy
April 21, 2014 @ 4:51 pm
Ooh I love lamb, maybe even I could do this! x