New Zealand Lamb
Traditional New Zealand fare is the roast lamb with plenty of mashed potatoes and vegetables. Jo Seagar, well known Kiwi cook has supplied this favourite from her kitchens.
www.joseagar.com
Slow Roasted Lamb
Serves 4 – 6
1 lamb topside (sub-prime cut), or boned out leg or shoulder
salt & freshly ground black pepper
grated rind & juice of 1 lemon
4 – 5 garlic cloves
sprigs of fresh rosemary
2 – 3 tablespoons olive oil
Preheat oven to 200°.
Sprinkle the meat with salt and pepper, then grate over the lemon rind and squeezed the juice over. Crush the garlic over the lamb and sprinkle with sprigs of rosemary and a splash of oil.
Cook for 15 – 20 minutes then reduce the temperature to 160°C, cover with a lid or tinfoil and bake for at least 4 hours – and up to 6 hours. Have a peek every now and again to check that it doesn't need a splash of water in the tin.
Carefully remove from the oven as the meat is quite soft. Rest for 15 minutes before carving or shredding apart. Serve with mashed potatoes and fresh mint chutney.