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Roast Lamb

Name: Roast Lamb
Total time: 120 min
Yield: Serves 6
Cuisine: New Zealand
Ingredients: 1.2kg (bone-in leg) Lamb; 4 cloves Garlic; 4 sprigs Thyme; 2 tbsp Olive oil; 2 tsp Salt; A pinch Black Pepper; 4 Potato; 1/4 Pumpkin; 1 pack Fresh mint leaves; 3 tbsp Vinegar; 1 tbsp Sugar

Main Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Lamb studded with rosemary and garlic and slow-roasted — New Zealand's Sunday classic.

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📖 The Story Behind This Dish

In New Zealand, land of sheep, a roast leg of lamb has long been the staple of the Sunday family table. Studded with garlic and herbs, it's roasted with potatoes, pumpkin, and kūmara (sweet potato) and served with mint sauce and gravy.

🌆 Where it's eaten: On a Sunday afternoon at a New Zealand farmhouse, father carves a big roast lamb fresh from the oven as the family gathers at the table.

🥕 Ingredients (serves 6)

Lamb 1.2kg (bone-in leg)
Garlic 4 cloves
Thyme 4 sprigs
Olive oil 2 tbsp
Salt 2 tsp
Black Pepper A pinch
Potato 4
Pumpkin 1/4
Fresh mint leaves 1 pack
Vinegar 3 tbsp
Sugar 1 tbsp

👩‍🍳 Instructions

Bring the lamb to room temperature, make several slits with a knife, and insert slivers of garlic and thyme.
Rub all over with olive oil, salt, and pepper.
Arrange the potatoes and pumpkin cut large on a roasting tray and place the lamb in the center.
Roast at 180°C for about 1 hour 20 minutes, cover with foil, and rest 15 minutes.
Chop the mint leaves and mix with the vinegar, sugar, and 2 tbsp boiling water to make mint sauce.
Carve the lamb and serve with the vegetables and mint sauce.

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