New Zealand Lamb Pot Roast
A deliciously light lamb dish that’s a doddle to make
1 Half Leg New Zealand Lamb,
1 tsp sunflower oil
1 tbsp each freshly chopped thyme, rosemary and mint leaves
500g baby new potatoes, halved if large
12 button onions, peeled
300g small Chantenay carrots, trimmed and peeled
2 celery sticks, trimmed and diagonally sliced
1 lamb stock cube
450ml just boiled water
150ml dry white wine
75g frozen peas
1 tsp tomato puree
sea salt and freshly ground black
1 Preheat the oven to 190C/Gas 5. Put the lamb on a board and rub all over with the sunflower oil. Mix the herbs in a small bowl, then rub all over the lamb. Season with salt and pepper. Put the lamb into a large casserole and cook uncovered in the oven for 45 minutes.
2 Remove the lamb from the oven and place the potatoes, onions, carrots and celery around the joint. Dissolve the lamb stock cube in the just-boiled water. Pour the wine and stock over the vegetables only. Cover the pan with a lid and return to the oven. Continue to cook for a further 30 minutes.
3 Remove the pan once more and stir the peas and tomato puree into the mixed vegetables. Return to the oven for a further 15-20 minutes until all the vegetables are tender. Carefully lift the lamb onto a board. Use a slotted spoon to divide the vegetables between 4-6 deep plates. Carve the lamb into thick slices and place on top of the vegetables. Pour some of the cooking juices over to serve.
For lots more great recipe ideas visit http://www.nzlambrecipes.info/