Lamb roast recipe

The New Zealand Sunday roast: a leg of lamb studded with garlic and rosemary, roasted over kumara and pumpkin, with mint sauce and pan gravy.

2 hours and 15 minutesmedium12 ingredients

Ingredients

• 2000 g lamb leg
• 1 bunch fresh mint
• 3 tbsp malt vinegar
• 1 tsp sugar
• 500 g kumara
• 400 g pumpkin
• 500 g potatoes
• 4 clove garlic
• 1 bunch rosemary
• 1 tbsp flour
• 2 tbsp olive oil
• 1 tsp salt

How to make Lamb roast

1. Heat the oven to 200°C. Pierce a 2 kg leg of lamb all over and push in slivers of 4 garlic cloves and small sprigs of rosemary, then rub it with 2 tbsp olive oil, 1 tsp salt and plenty of pepper.
2. Peel and cut 500 g kumara, 500 g potatoes and 400 g pumpkin into large chunks and scatter them in the roasting tin around the lamb.
3. Roast 20 minutes at 200°C, then turn down to 180°C and roast a further 1 hour 10 minutes for medium (62°C in the centre), turning the vegetables once in the fat.
4. Make the mint sauce: chop a large handful of fresh mint, about 20 g, and stir it with 3 tbsp malt vinegar, 1 tsp sugar and 2 tbsp boiling water. Leave it 20 minutes to infuse.
5. Lift the lamb onto a board, cover it loosely with foil and rest it 20 minutes. Keep the vegetables warm in the switched-off oven.
6. Pour off most of the fat from the tin, leaving about 2 tbsp with the browned juices, and stir in 1 tbsp flour over low heat for 1 minute.
7. Whisk in 400 ml of hot water or vegetable cooking water and simmer 4 minutes into a gravy, scraping the tin. Season.
8. Carve the lamb and serve it with the roast kumara, pumpkin and potatoes, the gravy poured over and the mint sauce on the side.

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