According to New Zealand-born chef Peter Gordon, lamb from New Zealand has a flavor unlike any other. Pasture-fed all year long on some of the purest grasslands in the world, New Zealand Lamb really is special, he says. He offers up his roast leg of lamb recipe to Food Channel readers as a fitting and flavorful choice for your Easter dinner table.
Chef Gordon is known for his cooking style, sometimes called Fusion, that he made famous in his restaurant, The Sugar Club in New Zealand and the UK. More recently he has opened The Providores and Tapa Room in London, and Dine in Auckland, NZ.
The author of four best-selling cookbooks, Gordon also appears frequently on British TV cooking shows.