Easter roast lamb recipe

roast lamb

Easter is here! Hot Cross buns, chocolate eggs and of course Easter roast lamb.

We’ve only been home a couple of days from school and work but we’ve had so much fun! Our first day started with a cooked breakfast, that was then walked off down at the beach and now we are waiting for our lamb to roast but this is no ordinary lamb as it’s a one pot meal. The vegetables are roasting in the same pan so once the meat is ready we are ready to sit and eat. Which is just as well as a day in the fresh air has made us all ravenous.

Pudding of course can be hot cross buns and our latest Cadbury Creme Egg ice cream, yum!

As the days are getting longer and the temperatures warmer we love getting outside and spending our time walking, scooting or playing on the beach, however food still plays a huge role in our family time and a roast dinner cannot be beaten.

This recipe here, sent through by New Zealand lamb cooks alongside the vegetables and makes it’s own sauce, it is the perfect one pot meal that once prepared you put in the oven and pull out once cooked to serve.

Easter Roast Lamb recipe - one pot meal
A typical Easter Roast lamb recipe using New Zealand lamb
Recipe type: Lunch
Cuisine: British
  • 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
  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.
Roast lamb and not just for Easter!

Have a wonderful break and here’s to the Spring!


1 Comment

  1. March 27, 2016 / 8:28 PM

    That looks amazing. I think a roast leg of lamb is one of the best thing ever!

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