The perfect choice for a family roast, New Zealand Lamb is full of essential nutrients, such as B vitamins, zinc and iron.
Ingredients
- For the marinade:
- Zest and juice of 2 lemons
- 6 anchovy fillets in oil, chopped
- 1 heaped tsp cumin seeds
- 1 heaped tsp fennel seeds
- Small handful thyme, leaves stripped
- 1 mild red chilli, de-seeded and chopped
- 60ml/4 tbsp olive oil
- Sea salt and freshly ground pepper
- 2kg/4lb 8oz New Zealand leg of lamb
- 6 ripe tomatoes, halved
- 2 fennel bulbs, cut into wedges
- New potatoes and crusty bread to serve
Method
- 1. Mix together all the ingredients for the marinade. Make a few small incisions all over the lamb, season well and smother over most of the marinade, reserving 1 tbsp.
- 2. Preheat the oven 200°C/gas 6 / fan 180°C. Place the lamb in a roasting tray and put into the oven to roast. After 10 minutes turn the oven down to 180°C and cook for a further 50 minutes.
- 3. Remove the lamb from the oven and add the fennel and tomatoes. Baste all with the juices and top the tomatoes with the rest of the marinade. Continue cooking for about 40 minutes until the lamb is cooked to your liking and the vegetables softened and lightly charred. (allow 20 minutes per 500g, plus 20 mins for medium)
- 4. Cover and leave to rest for 15-20 minutes. Carve and serve with the veg and some new potatoes and crusty bread.