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Easter Roast Lamb

Author Michelle Ordever

Ingredients

  • A half shoulder or half leg of New Zealand lamb
  • thawed from frozen or chilled
  • 450 g potatoes roughly chopped
  • 250 g chantenay carrots
  • 350 g 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
  • 150 ml white wine
  • 1 tbsp warm water
  • Foil

Instructions

  • Preheat the oven to 200°C, 400°F, Gas 6.
  • Blanch potatoes for 5 minutes.
  • 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.
  • Add a small glass of wine and a splash of water.
  • Place the roasting tin in the oven for 10 minutes and then turn the oven down to 180°C.
  • 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.