Hangi Roast Lamb

local_grocery_store Ingredients

• 2 kg Lamb leg, bone-in, trimmed of excess fat
• 2 tbsp Sea salt, divided
• 1 tbsp Ground black pepper, divided
• 1 kg Potatoes, peeled and halved
• 500g Carrots, peeled and cut into chunks
• 500g Kumara (sweet potatoes), peeled and cut into chunks
• 2 Onions, peeled and quartered
• 100g Butter, melted
• 4 Rosemary sprigs, for garnish

restaurant_menu Method

1. 1.Preheat your oven to 160°C (320°F).
2. 2.Season the lamb leg with 1 tablespoon of sea salt and 1/2 tablespoon of ground black pepper, rubbing it all over the meat.
3. 3.Place the lamb leg in a large roasting pan and cover tightly with aluminum foil.
4. 4.Bake in the preheated oven for 4 hours, or until the meat is tender and easily pulls apart with a fork.
5. 5.While the lamb is cooking, prepare the vegetables. Place the potatoes, carrots, kumara, and onions in a large bowl.
6. 6.Drizzle the melted butter over the vegetables and season with the remaining sea salt and ground black pepper. Toss to coat.
7. 7.After the lamb has cooked for 4 hours, remove it from the oven and increase the temperature to 220°C (425°F).
8. 8.Spread the vegetables around the lamb in the roasting pan.
9. 9.Return the pan to the oven, uncovered, and roast for an additional 30 minutes, or until the vegetables are golden and crispy.
10. 10.Remove the lamb and vegetables from the oven and let rest for 10 minutes before carving.
11. 11.Garnish with fresh rosemary sprigs and serve hot.

lightbulb_outline Tips

• chevron_rightFor an extra smoky flavor, you can try cooking the lamb on a barbecue grill instead of in the oven.
• chevron_rightIf you can't find kumara, you can substitute with regular sweet potatoes.
• chevron_rightServe the roast lamb with a side of steamed greens for a complete and balanced meal.