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
- Preheat oven to 375°F (190°C) or Gas Mark 5. Check label or weigh the joint and calculate cooking time at 25 minutes per pound (450 grams). Put the joint into a large roasting tin. Season with salt. Put potatoes and tomatoes around the meat. Drizzle the balsamic vinegar and olive oil over the potatoes and tomatoes and season with salt and black pepper. Roast for the calculated cooking time, basting the joint occasionally with any fat that comes from the meat.
- Mix together the garlic puree and anchovy paste. Half way through the cooking time, spread garlic and anchovy mixture over top of lamb and season well with black pepper. This will form a lovely crust when cooked.
- You can buy both garlic puree and anchovy paste in the supermarket. Kept in the fridge they last for ages. Don’t worry about the anchovy making things fishy – it just adds a delicious ‘savoury’ flavour. Believe it or not, anchovy essence is one of the chief ingredients in Worcestershire sauce!
If using frozen meat allow about 5 minutes per 450 grams or 1 pound for speedy thawing the microwave.