Dairy-Free Kiwi Lamb Roast with Kumara and Greens

Ingredients

• 1.5 kg Lamb Leg Roast
• 1 kg Kumara (Sweet Potato)
• 1 head Broccoli
• 3 tablespoons Olive Oil
• 2 tablespoons Rosemary
• 4 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Dairy-Free Butter

Instructions

1. 1Preheat your oven to 180°C (350°F). Peel and finely mince the 4 cloves of garlic.
2. 2In a small bowl, combine the 3 tablespoons of olive oil, the minced 4 cloves of garlic, the 2 tablespoons of rosemary, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Place the 1.5 kg Lamb Leg Roast in a large roasting pan and rub the entire surface of the lamb with this mixture.
3. 3Peel the 1 kg of kumara (sweet potato) and cut them into 1-inch (2.5 cm) chunks. Arrange these kumara chunks around the lamb roast in the roasting pan.
4. 4Place the roasting pan into the preheated oven and roast for 60-75 minutes, or until the internal temperature of the lamb reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium, when measured with a meat thermometer inserted into the thickest part of the roast, avoiding the bone. The kumara should be tender and lightly browned.
5. 5Carefully remove the roasting pan from the oven and transfer the 1.5 kg Lamb Leg Roast to a cutting board or serving platter. Loosely tent the lamb with foil and let it rest for 10 minutes; this allows the juices to redistribute, ensuring a more tender and flavorful roast. Keep the roasted kumara warm in the roasting pan.
6. 6While the lamb is resting, wash the 1 head of broccoli and cut it into florets, approximately 1-inch (2.5 cm) in size. Steam the broccoli florets in a steamer basket over boiling water for 3-5 minutes, or until they are tender-crisp and bright green. In a small microwave-safe bowl or saucepan, melt the 2 tablespoons of dairy-free butter, then transfer the cooked broccoli to a serving dish and drizzle the melted butter over it.
7. 7After resting, carve the 1.5 kg Lamb Leg Roast into slices. Serve the sliced lamb immediately with the roasted 1 kg of kumara and the buttered 1 head of broccoli.

Substitutions

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