A show-stopping centerpiece for an autumn meal in North Canterbury, this roast lamb is coated in a glossy, sweet-tart feijoa and rosemary glaze, then roasted alongside seasonal root vegetables like parsnips, carrots, and pumpkin. The dish highlights the region’s world-class lamb and vibrant autumn produce, perfect for a cozy May gathering.
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes (plus resting)
Ingredients
For the Lamb and Glaze:
- 2–2.5kg North Canterbury lamb leg (bone-in, preferably from a local butcher like Cattermoles)
- 4 ripe feijoas (sourced from local orchards or farmers’ markets), peeled and mashed (about ¾ cup pulp)
- 3 tbsp North Canterbury honey
- 3 sprigs fresh rosemary, leaves stripped and finely chopped (plus extra sprigs for garnish)
- 4 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp sea salt (New Zealand sea salt)
- ½ tsp freshly ground black pepper
- Zest and juice of ½ lemon (optional, for extra brightness)
For the Roasted Vegetables:
- 6 parsnips, peeled and cut into 5cm chunks (sourced from North Canterbury farms)
- 6 carrots, peeled and cut into 5cm chunks
- ½ medium pumpkin (about 800g), peeled, seeded, and cut into 4cm cubes
- 2 red onions, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
For Serving:
- Fresh rosemary sprigs, for garnish
- 1 tbsp feijoa pulp or jam, for an optional finishing drizzle
- Crusty artisan bread or creamy mashed potatoes
- A glass of Waipara Valley Pinot Noir
Equipment Needed
- Large roasting tray (with a rack, if possible)
- Small mixing bowl (for glaze)
- Sharp chef’s knife and cutting board
- Vegetable peeler
- Measuring spoons and cups
- Basting brush
- Meat thermometer (optional, for precise doneness)
- Aluminum foil
- Serving platter
Instructions
Step 1: Prepare the Feijoa and Rosemary Glaze
- Select Feijoas: Choose ripe feijoas that are slightly soft to the touch with a fragrant, tropical aroma. May is peak feijoa season in North Canterbury, so look for them at farmers’ markets or local orchards.
- Make the Glaze: Peel the feijoas and scoop out the flesh, mashing it with a fork in a small bowl until smooth (you should have about ¾ cup). Add the honey, chopped rosemary, minced garlic, balsamic vinegar, 1 tbsp olive oil, Dijon mustard, lemon zest, and lemon juice (if using). Whisk until well combined. Taste and adjust with a pinch of salt or more honey if needed. Set aside half the glaze for basting during roasting.
Step 2: Prepare the Lamb
- Preheat Oven: Set your oven to 180°C (350°F, fan-forced) and position a rack in the center.
- Trim and Season: Pat the lamb leg dry with paper towels. Trim any excess fat, leaving a thin layer for flavor. Score the fat lightly with a sharp knife in a diamond pattern to help the glaze penetrate. Season generously with 1 tsp sea salt and ½ tsp black pepper, rubbing them into the meat.
- Apply Initial Glaze: Place the lamb in a large roasting tray (ideally on a rack to allow even cooking). Brush or rub half of the feijoa glaze over the entire surface of the lamb, ensuring it seeps into the scored fat. Let the lamb sit at room temperature for 20 minutes to absorb the flavors.
Step 3: Prepare the Vegetables
- Prep Vegetables: Peel and chop the parsnips, carrots, and pumpkin into roughly equal-sized pieces to ensure even cooking. Cut red onions into wedges, keeping the root end intact to hold the layers together.
- Season Vegetables: In a large bowl, toss the vegetables with 2 tbsp olive oil, smoked paprika, thyme, and a generous pinch of salt and pepper. Spread them evenly around the lamb in the roasting tray (or in a separate tray if space is limited). Add a few rosemary sprigs among the vegetables for extra aroma.
Step 4: Roast the Lamb and Vegetables
- Initial Roast: Place the roasting tray in the preheated oven. Roast for 1 hour, undisturbed, to develop a golden crust on the lamb.
- Baste the Lamb: After 1 hour, remove the tray from the oven. Brush the lamb with the reserved feijoa glaze, ensuring it coats the surface evenly. Stir the vegetables gently to promote even browning. If the vegetables are browning too quickly, cover them loosely with foil.
- Continue Roasting: Return the tray to the oven and roast for another 30–60 minutes, depending on your preferred doneness:
- Medium-Rare: Internal temperature of 55–60°C (135–140°F), about 1.5 hours total.
- Medium: Internal temperature of 60–65°C (140–150°F), about 1.75 hours total.
- Well-Done: Internal temperature of 70°C+ (160°F+), about 2 hours total.
- Use a meat thermometer for accuracy, inserting it into the thickest part of the lamb without touching the bone.
- Check Vegetables: The vegetables should be tender and caramelized by the time the lamb is done. If they cook faster, remove them to a serving dish and keep them warm.
Step 5: Rest and Carve
- Rest the Lamb: Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15–20 minutes. This allows the juices to redistribute, ensuring a tender, juicy roast.
- Carve: Using a sharp carving knife, slice the lamb against the grain into 1cm-thick slices. If serving family-style, you can present the whole leg on a platter and carve at the table.
Step 6: Serve
- Arrange the Dish: Place the carved lamb on a large serving platter. Surround it with the roasted vegetables, arranging them attractively. Garnish with fresh rosemary sprigs and, if desired, a drizzle of feijoa pulp or jam for a vibrant finish.
- Accompaniments: Serve with crusty artisan bread to soak up the juices or creamy mashed potatoes . A side of steamed greens (like autumn spinach or kale) adds color and balance.
- Wine Pairing: Pour a glass of Waipara Valley Pinot Noir to complement the lamb’s richness and the glaze’s tangy sweetness.
Tips for Success
- Sourcing Ingredients: Visit the local Farmers Markets (held weekly) or local grocers for fresh feijoas, root vegetables, and herbs. For lamb, ask butchers for grass-fed North Canterbury lamb from farms like those in the Hurunui district.
- Feijoa Prep: If feijoas are overly tart, add an extra teaspoon of honey to the glaze. For a smoother glaze, blend the feijoa pulp in a food processor.
- Vegetable Variations: Swap in other autumn vegetables like kumara (sweet potato) or beets, depending on availability.
- Leftovers: Use leftover lamb in sandwiches with feijoa chutney or in a shepherd’s pie with mashed pumpkin topping.
This dish embodies North Canterbury’s autumn harvest. Feijoas, a beloved New Zealand fruit, are abundant in May, often picked from backyard trees or local orchards. North Canterbury’s lamb, raised on lush pastures, is a point of pride, and the region’s root vegetables thrive in the cool, fertile soils of autumn. The rosemary and honey tie the dish to the land, while the Waipara Valley wine pairing reflects the area’s growing reputation as a food and wine destination. This recipe is ideal for a family Sunday roast or a gathering with friends.
