Continental Lamb Roast
- Serves:
- 4
- Preparation time:
- 20
- Cooking time:
- 1½ hrs
Ingredients
- ½ leg New Zealand Lamb (fillet end), about 900g/2lbs
- 2 cloves garlic cut into slivers
- 4 anchovy fillets
- 1 large onion, cut into wedges
- 1 red and 1 green pepper, deseeded and cut into chunks
- 1 aubergine, cut into chunks
- 1 large courgette, cut into chunks
- 30ml/2 tbsp olive oil
- 8 whole cloves garlic
- fresh bay leaves
Method
1. Preheat oven to 180º (350ºF) gas Mark 4. Weigh the lamb and calculate the cooking time at 25 minutes to the 450g (1lb) plus 25 minutes extra.
2. Using a small sharp pointed knife make incisions into the meat at intervals of approx 2 inches and push a sliver of garlic and a piece of anchovy into each.
3. Put the onion, pepper, aubergine and courgette into a pan of salted water, and bring to the boil. Drain and dry.
4. Heat the oil in a roasting tin. Add the garlic with the blanched vegetables and toss them in the oil so they are well coated. Sprinkle with seasoning and add the bay leaves.
5. Nestle the lamb into the centre of the vegetables and cook for the calculated time, turning the meat and vegetables several time as they cook.
6. Serve the joint surrounded by the vegetables.
Tips and hints
- Prepare the meat and the vegetables in advance and store separately in a cool place for until ready to cook.
- To complete the meal, cook jacket potatoes in the oven at the same time.
