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New Zealand Roast Lamb

New Zealand Roast Lamb is a British institution and oven roasting a British invention (actually a Frenchman  Francois Cuvillies in Englad but that is another story), but given the popularity of New Zealand lamb and its origins it is unsurprising that there is a shared love for this dish.

The vegetable accompaniment to New Zealand roast lamb has developed into something more modern, due to the import and availability of a vast amount of vegetables. This can include anything depending on what the family like to eat.

New Zealand Lamb Roast

New Zealand Lamb Roast


2 350 – 400g lamb shanks
4 tbsp mint sauce
1 tbsp honey
1 tsp black pepper
1 medium onion, roughly chopped
1 tbsp rosemary leaves, finely chopped
125ml red wine

3 medium white potatoes, peeled and roughly chopped
125g butter
100ml whole milk
4 cloves garlic, crushed
1 tsp mustard seeds
salt and pepper to taste

½ small aubergine, peeled and sliced ½ cm
½ courgette, sliced ¾ cm
1 medium carrot, peeled and sliced ½ cm
100g beans, trimmed each end

How to:

Mix the lamb shanks with the mint sauce, pepper and honey, ensuring they are completely covered and leave for 4 hours in the fridge to marinade.

Pre-heat the oven to 200C for 10 minutes. Remove the lamb from the marinade and put in a roasting tin before placing the lamb on the top shelf to cook for 15 minutes. Remove the tin from the oven, and arrange so the lamb sits on top of the onions.

Now add the wine and rosemary to the bottom of the tray. Baste the lamb well with the remaining marinade, cover the tin tightly with foil and place on a middle shelf. Turning the oven down to 160C (140C using a fan) and cook for 2 hours., until the meat is completely tender

In the meantime bring a pan of water to the boil and add the potatoes with a sprinkle of salt. Simmer over a medium heat for 15 minutes until they are soft all the way through and leave on the side to drain.

15 minutes to the end add a little oil to a frying pan over a low- medium heat. When hot add the garlic and mustard seeds. Cover and cook for around 5 minutes, shaking regularly to mix everything. When the mustard seeds have stopped popping and garlic has just started to turn brown, pour this a saucepan, with the potato, butter and milk. Mash over a low heat until completely smooth and any water has evaporated. Cover to keep warm.

10 minutes to the end, toss the aubergine and courgettes in a little oil before scattering on a griddle pan over a medium heat (otherwise on a tray under a low grill).

Add the carrots and beans to the garlic/mustard frying pan and just cover with boiling water. Simmer over a medium heat for 8 minutes to soften, but so they resist being cut.

In the meantime remove the lamb from the oven and cover with foil. Add the contents of the roasting tin (including bits stuck to the bottom) to a food processor and blend until smooth.

Return your succulent New Zealand roast lamb to the roasting tin and place on the stove over a high heat. Drain around a quarter of the carrot and bean water into the tin. Boil vigorously until it reduces to a thick gravy.