Receta de Nueva Zelanda · MainCourse
Roast Lamb with Kumara and Mint Sauce
Tender New Zealand lamb roast served with caramelized kumara (sweet potato) and classic fresh mint sauce.
📖 Descripción
This quintessential Kiwi meal showcases New Zealand's finest pasture-raised lamb paired with the indigenous kumara (sweet potato). Slow-roasted with rosemary and garlic, the lamb is complemented by a traditional mint sauce made with fresh garden mint, white wine vinegar, and a touch of sugar. A hearty, rustic dish that captures the essence of New Zealand's pastoral cuisine.
👨🍳 Preparación
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1
Preheat the oven to 200°C. Pat the lamb dry with paper towels, rub with crushed garlic, salt, pepper, and half of the rosemary leaves.
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2
Heat 1 tablespoon of olive oil in an oven-safe skillet over high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side, then remove and set aside.
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3
Peel the kumara and cut into 2 cm cubes. Toss with the chopped onion, carrot slices, remaining olive oil, salt, pepper, and the rest of the rosemary.
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4
Place the kumara and vegetables in the skillet, set the lamb on top, and pour the beef stock around the pan. Transfer to the preheated oven.
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5
Roast for 25-30 minutes for medium-rare (internal temperature 60°C), basting the lamb with the pan juices halfway through.
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6
Meanwhile, prepare the mint sauce: combine the chopped fresh mint with white wine vinegar, a pinch of sugar, and a small pinch of salt in a small bowl. Let it sit for 10 minutes to meld the flavors.
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7
Remove the lamb from the oven, cover loosely with foil, and let it rest for 5-7 minutes before slicing against the grain.
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8
Plate the sliced lamb over the roasted kumara and carrots, drizzle with pan juices, and serve with the fresh mint sauce on the side.
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