INGREDIENTS
Half New Zealand Spring Lamb Lamb shoulder – Chilled or thawed if frozen
2 tablespoons (30 ml) Olive Oil
1 tablespoon Garlic Puree
2 teaspoons (10 ml) Anchovy Paste
2 pounds (900 g) New Potatoes, halved if large
8 Small Tomatoes – the riper the better
1 tablespoon (15 ml) Balsamic Vinegar
Handful of Fresh Basil Leaves to garnish (optional), and Crusty Bread to serve
DIRECTIONS
- Preheat the Oven: Before you start cooking, preheat your oven to 375°F (190°C). This ensures that your oven reaches the right temperature for roasting.
- Calculate Cooking Time: If you’re unsure about the cooking time for your lamb joint, check the label or weigh the joint. As a general rule, calculate the cooking time at 25 minutes per pound (450 grams) of meat. This will give you an estimate of how long your lamb needs to roast.
- Prepare the Roasting Tin: Place the lamb joint into a large roasting tin. Season it generously with salt to enhance the flavor. Next, arrange potatoes and tomatoes around the meat in the roasting tin.
- Season the Vegetables: Drizzle balsamic vinegar and olive oil over the potatoes and tomatoes. Season them with a pinch of salt and black pepper to add flavor.
- Roast the Lamb: Place the roasting tin with the seasoned lamb and vegetables into the preheated oven. Let it roast for the calculated cooking time. During the roasting process, remember to baste the joint occasionally with any fat that comes from the meat. This helps to keep the lamb moist and flavorful.
- Prepare the Garlic and Anchovy Mixture: While the lamb is roasting, mix together garlic puree and anchovy paste in a small bowl. If you’re unsure where to find these ingredients, you can usually locate them in the supermarket. They’re convenient pantry staples that last for a long time when stored in the fridge.
- Apply the Garlic and Anchovy Mixture: About halfway through the cooking time, remove the roasting tin from the oven. Spread the garlic and anchovy mixture over the top of the lamb joint. Season it well with freshly ground black pepper. This layer will form a delicious crust on the lamb as it cooks, adding extra flavor and texture.
- Additional Tips for Using Frozen Meat: If you’re using frozen meat, allow about 5 minutes per 450 grams or 1 pound for speedy thawing in the microwave before starting the cooking process.
- Final Steps: Once the lamb is cooked to your desired level of doneness and has developed a golden crust, remove it from the oven. Allow it to rest for a few minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender.
By following these simple steps, you’ll be able to roast a delicious lamb joint with potatoes and tomatoes, complete with a flavorful garlic and anchovy crust. Enjoy the savory aroma and tender, juicy meat as you indulge in this comforting and satisfying dish!
