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New Zealand roast lamb – classic Sunday roast
Dinner

New Zealand roast lamb – classic Sunday roast

Sunday roast lamb with garlic, rosemary and root vegetables — New Zealand's classic weekend centrepiece, where the lamb is the star.

TraditionalWeekendSunday RoastCelebrationDinnerGluten-free
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Rate:
110 min total
6 servings
Easy

Ingredients

servings
Units

  • Lamb

    • 3.3 lb Leg or shoulder of lamb
    • 4 fed Garlic cloves, slivered
    • 3 kviste Fresh rosemary sprigs
    • 2 tbsp Olive oil
    • 2 tsp Salt and pepper

  • Vegetables

    • 1.3 lb Potatoes, quartered
    • 3 stk Carrots, in large chunks
    • 2 stk Red onions, quartered

Instructions

  1. 1

    Preheat oven to 180 °C

    1. Preheat oven to 180 °C. Make small cuts in the lamb and insert garlic slivers and rosemary. Rub with oil, salt and pepper.
  2. 2

    Place vegetables in a roasting tin

    1. Place vegetables in a roasting tin. Set lamb on top. Roast about 20 min per 500 g for medium, or to your preferred doneness.
  3. 3

    Rest the lamb 15 min under foil

    1. Rest the lamb 15 min under foil. Serve with the vegetables and pan juices.

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Nordmad

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Nordmad