Easter Roast Lamb recipe - one pot meal
Author: 
Recipe type: Lunch
Cuisine: British
 
A typical Easter Roast lamb recipe using New Zealand lamb
Ingredients
  • a half shoulder or half leg of New Zealand Lamb
  • 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
Instructions
  1. Preheat the oven to 200C, 400F Gas 6
  2. Blanch the potatoes for 5 minutes
  3. Place the lamb in a roasting tin, scatter around the carrots, squash, potatoes and red onions. Drizzle over the olive oil and season 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 180C.
  6. After another 30 minutes add the garlic and rosemary sprigs to the pan, 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. For medium allow 20 - 30 minutes more.
  8. If the pan is looking dry add a splash more of wine or water, once out of the oven, cover with foil and rest for 15 minutes before carving.
Recipe by Mari's World at https://marisworld.co.uk/index.php/2016/03/27/easter-roast-lamb-recipe/