I am a proud expat New Zealander and we usually enjoy a taste of home, in the form of NZ Lamb, on special occasions such as Christmas and Easter. I was delighted when New Zealand Lamb asked me to try out their Easter Roast Lamb recipe and share it with you.
There's nothing quite like a Sunday roast to bring family together, and Easter Sunday is a special day of celebration for us, so I thought why not cook a feast for us all to enjoy with friends. I purchased two half legs of New Zealand Lamb as there were quite a few of us to enjoy the Sunday lunch, and basically doubled the recipe I was given.
The lamb was delicious and flavoursome, the vegetables were roasted to perfection and the meal was thoroughly enjoyed by my family and friends. If you're planning an Easter Sunday roast, give New Zealand Lamb a try.
Easter Roast NZ Lamb
A half shoulder or half leg of New Zealand lamb at room temperature
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
Par boil the 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 well with salt and pepper.
Add the wine and water to the bottom of the roasting tin. 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 prepared garlic and fresh rosemary sprigs to the roasting tin and scatter the fennel seeds and lemon zest over the lamb. Add a splash more wine or water to the pan if it is looking very dry. 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).
Once the lamb is cooked to your liking, take the roasting tin out of the oven, cover with foil, and rest for 15 minutes before carving. Carve the lamb and serve with the roasted vegetables, and wilted Spring greens if you wish - and don't forget the gravy.