Lamb is one of my favourite meats but I have to admit that we don’t eat it as often as we would like as the younger kids are not fans and it is quite expensive, so we have it as a treat every now and again.
The team at New Zealand Lamb invited us to try a new Easter recipe over the weekend and it was amazing.
A half shoulder or half leg of New Zealand lamb (thawed from frozen or chilled)
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
1. Preheat the oven to 200°C, 400°F, Gas 6.
2. Blanch potatoes for 5 minutes.
3. 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.
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 180°C.
6. After another 30 minutes add the garlic and rosemary sprigs to the pan and 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 (approx 20-30 minutes more for medium).
8. 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.
9. Ready to serve.
I have to say that the meal was delicious although I did add some green vegetables to give it some colour and yorkshire puddings to encourage the kids to try it too.
For more information about New Zealand Lamb go to www.loveourlamb.co.uk