My favourite roast meat has got to be Kiwi lamb. With a boneless leg it’s easy to have roast lamb on the table in less than 45 minutes.
I’ve made the classic roast lamb a little lighter – instead of having gravy, I’ve made a simple tasty dressing to go with the meat and vegetables, putting a healthier twist on this every-day roast. Cook the vegetables in the same dish as the lamb and they’ll absorb all the delicious juices that pool in the dish making them extra tasty. Also be sure to rest the meat for a few minutes before carving.
- lamb leg roast 800g boneless (at room temperature)
- sage leaves ½ cup finely chopped
- garlic 2 cloves, finely chopped
- olive oil 3 tablespoons
- salt 1 teaspoon
- black pepper freshly ground
- red kumara (sweet potato) 800g, cut into 3cm chunks
- carrots or parsnips 2, cut into 3cm chunks
- courgettes (zucchini) 4, sliced 2cm-thick
Honey mustard dressing
- wholegrain mustard 1 ½ tablespoons
- runny hunny 3 tablespoons
- worcestershire sauce or balsamic vinegar 2 tablespoons
Preheat oven to 200°C/390 Fahrenheit. Line a large roasting dish with baking paper.
- Heat a good drizzle of olive oil in a large fry pan on high heat and brown lamb well all over (1-2 minutes each side). Place into prepared roasting dish. Mix sage, garlic, olive oil, salt and lots of freshly ground pepper together. Drizzle half of this mixture all over the lamb.
- Toss kumara and carrots with remaining half of sage mixture and add to roasting dish with the lamb. Roast for 35-45 minutes for medium cooked lamb, or until lamb is cooked to your liking.
- While lamb and vegetables are roasting, mix the honey mustard dressing ingredients together and set aside. With 15 minutes cooking time to go, add the courgettes to the roasting pan and toss with the other vegetables.
- Remove lamb from roasting dish and cover with tinfoil and a tea towel to keep warm while you leave it to rest for 10-15 minutes. Keep vegetables warm in the oven (turned off).
- Carve lamb into 1cm-thick slices and toss roast vegetables with honey mustard dressing.
- To serve, place 2-3 slices lamb on each plate and serve with roast vegetables. Spoon over any juices from the roasting dish.