Gluten-Free Hāngi-Inspired Lamb with Kumara and Greens

Ingredients

• 1.5 kg Lamb shoulder
• 800 g Kumara (sweet potato)
• 300 g Spinach
• 1 large Onion
• 4 cloves Garlic
• 2 sprigs Rosemary
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 300°F (150°C).
2. 2Season the 1.5 kg lamb shoulder evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
3. 3Place a large, heavy-bottomed, oven-safe pot or Dutch oven on the stovetop over medium heat. Add the 2 tablespoons of olive oil and heat until shimmering.
4. 4Carefully place the seasoned 1.5 kg lamb shoulder into the hot pot. Sear the lamb on all sides until deeply browned, about 2-3 minutes per side. Remove the lamb from the pot and set aside briefly.
5. 5Add the 1 large chopped onion and 4 minced garlic cloves to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Return the browned lamb shoulder to the pot.
6. 6Arrange the 800 g kumara, cut into roughly 1-inch chunks, around the lamb in the pot. Tuck the 2 sprigs of rosemary among the lamb and kumara.
7. 7Cover the pot tightly with its lid. Transfer the pot to the preheated oven and cook for 3 hours, or until the lamb is fork-tender and easily pulls away from the bone. The internal temperature of the lamb should reach at least 195°F (90°C).
8. 8Remove the pot from the oven. Stir in the 300 g of spinach and cover the pot again for 5 minutes, allowing the residual heat to wilt the spinach.
9. 9Serve the hāngi-inspired lamb with kumara and wilted spinach hot.

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