Easter Lamb Roast

Easter Roast Lamb

Need to scale your holiday dinner for a foursome this year? Than this is just the roast, a tender half-leg of lamb where the shank portion of the leg has been removed. New Zealand, renowned for its lamb (there are more sheep, than humans living there), exports high-quality frozen lamb, which tends to be mostly grass fed, to the U.S.

One bone-in sirloin half-leg of New Zealand lamb, thawed from frozen or chilled (3 to 4 pounds with bone)
l pound potatoes, roughly cut up
1/2 pound carrots, peeled and halved lengthwise, if large
3/4 pound winter squash, peeled, seeds removed, and cut into chunks
2 red onions, cut into wedges
3 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper                                                                                                                            1 garlic bulb, cloves separated but still in their skin
Zest of 1 lemon
2 teaspoons fennel seeds
Few sprigs fresh rosemary
1/3 cup dry white wine
1 tablespoon warm water

1. Heat the oven to 400 degrees F. Precook potatoes in a pan boiling salted water for 5 minutes; drain.

2. Place the lamb in a large non-stick roasting pan; scatter the potatoes, carrots, squash, and red onions around the lamb. Drizzle with oil and season well with salt and pepper. Add wine and water to pan.

3. Place the roasting pan in the oven for 10 minutes and then reduce oven temperature to 350 degrees F. Roast 30 minutes more.

4. Add the garlic and rosemary sprigs to the pan and scatter the fennel seeds and lemon 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 tender and beginning to caramelize and the lamb is cooked to your liking (about 20 to 30 minutes more for medium. An instant-read thermometer should read 150 degrees F.)

5. Remove from oven, cover with foil and rest for 15 minutes before carving. Makes 4 servings.

For more information about New Zealand Lamb go to www.loveourlamb.co.uk

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