Receta de Nueva Zelanda · MainCourse
Roast Lamb with Kumara and Mint Sauce
Classic New Zealand roast lamb paired with sweet kumara and a refreshing homemade mint sauce, a true Kiwi tradition.
📖 Descripción
This iconic New Zealand roast lamb showcases the country's prized pastoral lamb, slow-roasted with fresh rosemary and served alongside caramelized kumara (sweet potato), a staple of Maori cuisine. The homemade mint sauce balances the rich meat with bright, herbaceous notes, embodying the rustic elegance of Kiwi home cooking passed down through generations.
👨🍳 Preparación
-
1
Preheat the oven to 180°C and season the lamb generously with salt, pepper, chopped garlic, and fresh rosemary leaves, rubbing the aromatics into the meat.
-
2
Toss the kumara cubes with one tablespoon of olive oil, salt, and pepper, then spread them on one side of a roasting tray.
-
3
Heat the remaining olive oil in a heavy pan over high heat and sear the lamb on all sides until deeply golden, about 2 minutes per side.
-
4
Transfer the seared lamb to the roasting tray beside the kumara and place in the oven for 25 to 30 minutes for medium doneness, basting once with pan juices.
-
5
Meanwhile, prepare the mint sauce by dissolving the sugar in warm water, then stirring in the chopped mint and white wine vinegar; let it rest to release the flavors.
-
6
Melt the butter in a small pan and sauté the red onion slices over low heat until soft and translucent, about 6 minutes.
-
7
Remove the lamb from the oven, tent with foil, and let it rest for 5 minutes before slicing it against the grain into thick medallions.
-
8
Plate the sliced lamb over the roasted kumara, top with the sautéed red onion, drizzle generously with mint sauce, and serve with lemon wedges on the side.
🌍 Más recetas de Nueva Zelanda
Explora el resto de nuestro recetario internacional para seguir cocinando platos tradicionales de Nueva Zelanda y de cocinas hermanas.
Ver todas las recetas de Nueva Zelanda