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.