Slow-roast lemony mustard lamb
PREPARATION TIME 20 MINS COOKING TIME 2 HOURS 40 MINS SERVES 8-10
1 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
1 tsp dried oregano
2 Tbsp red wine vinegar
2 x 1.2kg small boneless rolled lamb shoulders, tied with twine
4 large sprigs rosemary, plus extra to garnish
3 red onions, cut into wedges
3 carrots, cut into 5cm-long pieces
1 lemon, halved
1 whole head garlic, halved crossways
2 Tbsp extra virgin olive oil 125ml dry white wine 60ml water Irish mashed potato to serve
1 Preheat oven to 200°C. Put mustards, oregano and vinegar in a bowl, whisking to combine.
2 Put lamb in a roasting pan and place 2 sprigs of the rosemary on top of each roast underneath the twine. Pour mustard mixture over the top and rub to coat.
3 Arrange onions, carrots, lemon and garlic around lamb. Drizzle veges with oil, wine and water. Cover with foil and roast for 2½ hours. Increase oven to 270°C. Remove foil and roast uncovered for 10 minutes or until browned.
4 Garnish lamb with extra rosemary and serve with Irish mashed potato.
Baked ricotta gnocchi with cherry tomatoes
PREPARATION TIME 20 MINS
COOKING TIME 35 MINS
SERVES 4-6
400g fresh ricotta (see tip)
3 x 400g cans cherry tomatoes in natural juice
This story is from the April 4, 2022 edition of New Zealand Woman's Weekly.
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This story is from the April 4, 2022 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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