Dairy-Free Roast Lamb with Kumara and Rosemary

Ingredients

• 2 kg Lamb leg
• 1.5 kg Kumara (sweet potato)
• 4 sprigs Rosemary
• 6 cloves Garlic
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable broth

Instructions

1. 1Preheat your oven to 180°C (350°F). Peel the 1.5 kg of kumara (sweet potato) and cut them into approximately 1.5-inch (4 cm) chunks.
2. 2Using a small sharp knife, make 6-8 small slits, about 1-inch (2.5 cm) deep, evenly spaced over the surface of the 2 kg lamb leg. Peel the 6 cloves of garlic and insert the 4 sprigs of rosemary and the 6 peeled garlic cloves into these slits.
3. 3Drizzle the 3 tablespoons of olive oil over the lamb leg. Sprinkle the 1 teaspoon of salt and the 0.5 teaspoon of black pepper evenly over the lamb, rubbing it gently to coat all sides.
4. 4Place the chopped 1.5 kg kumara chunks in a large heavy-bottomed roasting pan (e.g., 13x9 inch or similar size). Place the prepared 2 kg lamb leg directly on top of the kumara in the roasting pan. Pour the 1 cup of vegetable broth into the bottom of the pan, around the kumara and lamb.
5. 5Carefully place the roasting pan into the preheated oven. Roast for 90 minutes to 1 hour and 45 minutes (1.5 to 1.75 hours), or until the internal temperature of the lamb leg reaches 60°C (140°F) for medium-rare, or 70°C (160°F) for medium. The kumara should be tender when pierced with a fork and lightly caramelized.
6. 6Carefully remove the roasting pan from the oven. Transfer the lamb leg to a cutting board and loosely tent it with aluminum foil. Let the lamb rest for 10 minutes; this allows the juices to redistribute, resulting in a more tender and flavorful roast before carving.

Related Guides