Choose a 'Roasts' recipe
We've come along way from the traditional Sunday roast leg with gravy and two veg. Why not try a New Zealand Lamb leg smothered in garlic and rosemary, slow-roasted in the oven until the lamb is so tender it literally falls off the bone? Or for something really special, a rack of New Zealand Lamb with lemon and parsley?
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 ...]
Minted Thyme Roasted Lamb
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in an oiled roasting tin. Roast for 30 minutes. Remove from oven and sprinkle with thyme. Season with black pepper. Return to the oven for a further 2½ hours until the lamb is cooked.
2. Meanwhile, [more ...]
Roast Lamb with Sweet Onion Sauce
1. Preheat the oven to 150C/300F/Gas 2. Unwrap lamb and place in an oiled roasting tin. Season with ground black pepper and sprinkle with thyme, if using. Roast for 3¼ hours.
2. Twenty minutes before the end of cooking time, melt the butter in a large saucepan [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 ...]
