Classic Roast Lamb
Whether you're entertaining or feeding the family with a Sunday roast, this recipe for a Classic Roast Lamb will make it easier. There's a reason this dish is a Kiwi favourite!
Ingredients
- 6 cloves garlic
- 1 tablespoons rosemary, chopped
- 1 tablespoons thyme, chopped
- 1 tablespoons whole grain mustard
- 1 onion, choopped
- 2 carrots, sliced
- 4 cloves garlic, crushed
- 1 leg of lamb
- 1/2 lemon, zested
- 1 cup water or wine
- 6 cloves garlic
- 1 tablespoons rosemary, chopped
- 1 tablespoons thyme, chopped
- 1 tablespoons whole grain mustard
- 1 onion, choopped
- 2 carrots, sliced
- 4 cloves garlic, crushed
- 1 leg of lamb
- 1/2 lemon, zested
- 1 cup water or wine
- Step 1 of 6Preheat an oven to 180°C.
- Step 2 of 6Place the onions, carrot and whole garlic cloves into a large roasting dish and place the lamb on top.
- Step 3 of 6In a small bowl combine the crushed garlic, rosemary, thyme, lemon zest and mustard. Spread over the lamb. Season with salt and pepper.
- Step 4 of 6Pour the wine around the base. Cover the lamb and place into the oven for 1 ½ hours. Remove the cover and cook for a further 30 minutes until golden.
- Step 5 of 6Remove from the oven and let it sit for 10 minutes before carving.
- Step 6 of 6Serve the vegetables alongside the lamb, or mash them with a fork and use for making gravy.
Method
- Step 1 of 6Preheat an oven to 180°C.
- Step 2 of 6Place the onions, carrot and whole garlic cloves into a large roasting dish and place the lamb on top.
- Step 3 of 6In a small bowl combine the crushed garlic, rosemary, thyme, lemon zest and mustard. Spread over the lamb. Season with salt and pepper.
- Step 4 of 6Pour the wine around the base. Cover the lamb and place into the oven for 1 ½ hours. Remove the cover and cook for a further 30 minutes until golden.
- Step 5 of 6Remove from the oven and let it sit for 10 minutes before carving.
- Step 6 of 6Serve the vegetables alongside the lamb, or mash them with a fork and use for making gravy.
Nutrition per serving
4471 Kilojoules
Protein21 grams
Fat108 grams
Carbs4 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat an oven to 180°C.
- Step 2 of 6Place the onions, carrot and whole garlic cloves into a large roasting dish and place the lamb on top.
- Step 3 of 6In a small bowl combine the crushed garlic, rosemary, thyme, lemon zest and mustard. Spread over the lamb. Season with salt and pepper.
- Step 4 of 6Pour the wine around the base. Cover the lamb and place into the oven for 1 ½ hours. Remove the cover and cook for a further 30 minutes until golden.
- Step 5 of 6Remove from the oven and let it sit for 10 minutes before carving.
- Step 6 of 6Serve the vegetables alongside the lamb, or mash them with a fork and use for making gravy.