Kiwi Lamb Roast with Kumara Mash
ai
Cuisine: Australian
This recipe combines the flavors of New Zealand with a classic lamb roast and a twist of sweet kumara mash. The tender lamb infused with garlic and rosemary complements the creamy kumara mash, creating a hearty and comforting meal perfect for a traditional Kiwi feast.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Serving Size: Serves 6
Ingredients:
- 1.5 kg lamb leg roast
- 4 medium kumara (sweet potatoes), peeled and chopped
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup beef stock
- 1/4 cup red wine
- 2 tbsp honey
- 2 sprigs rosemary
- Salt and pepper to taste
Directions:
- Preheat the oven to 180°C (350°F).
- Rub the lamb leg roast with olive oil, minced garlic, salt, and pepper.
- Place the sliced onions in a roasting pan and lay the lamb roast on top.
- In a bowl, mix beef stock, red wine, and honey. Pour this mixture over the lamb.
- Add rosemary sprigs to the pan.
- Cover the pan with foil and roast in the preheated oven for 1.5 hours.
- After 1.5 hours, remove the foil and continue roasting for another 30 minutes or until the lamb is cooked to your liking.
- While the lamb is roasting, boil the chopped kumara in a pot of water until tender. Drain and mash the kumara with a fork.
- Season the kumara mash with salt and pepper.
- Once the lamb is done, let it rest for 10 minutes before slicing.
- Serve the sliced lamb with the kumara mash and pan juices.