Choose a 'Recipes to impress' recipe
Maybe it's the in-laws checking you out or the boss coming to dinner, so really impress with our inspirational recipes. Some have been created for New Zealand Lamb by celebrity chef Peter Gordon. So get out the silver candlesticks and the best cutlery and prepare to *wow* your guests.
Slow Roasted Lamb
1. Preheat the oven to 130C/300F/Gas 2. Heat the oil in a large frying pan and gently fry the onion, carrots and celery for 6-8 mins until slightly softened and pale golden brown. Spoon into a roasting tin. Unwrap lamb and place on top of the vegetables. Pour wine over. Season [more ...]
Mediterranean Lamb
1. Preheat the oven to 180C/350F/Gas 4. Unwrap lamb and slash meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with 1 tbsp of the oil. Season with salt and pepper. Cover loosely with foil and roast for 1½ hours. [more ...]
Roasted Lamb with Bean Broth
1. Preheat the oven to 150C/300F/Gas 2. Pour the oil into a small roasting tin. Unwrap lamb and place in the tin. Roast for 2½ hours, seasoning lamb with ground black pepper after 30 minutes.
2. Remove tin from oven, carefully spoon off fat, and add wine and [more ...]
Easter Roasted Lamb with Creamy Vegetable Bake
1. Unwrap the lamb and place in a large shallow ovenproof dish or small roasting tin. Cover lamb with foil and cook in the oven at 150C/300F/Gas 2 for 2½ hours.
2. Remove lamb from oven and transfer to a plate. Drain fat from dish or tin and sprinkle with garlic. [more ...]
Smoked Paprika Neck Fillets with Ratatouille
1. Mix the smoked paprika with 2 tablespoons of the olive oil, 1 teaspoon of salt and the yoghurt. Toss the neck fillets in this and leave to marinate for at least 2 hours, or overnight.
2. An hour before you?re ready to eat, turn the oven to 220ºC. Heat up an [more ...]
