Horopito Roast Lamb & Roast Veggies with Orange Mint Sauce

Horopito Roast Lamb & Roast Veggies with Orange Mint Sauce

Ready in 50 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, June 23, 2024.
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This Matariki recipe is brought to you by Christall Lowe, Author of Kai Cookbook. Blurb taken from Kai Cookbook: To me, a roast lamb is the epitome of a family roast dinner. Sunday dinners at my parents’ and grandparents’ meant the aroma of a roast lamb or hogget, which always came with rich gravy made from the pan drippings. There was nothing quite like the succulent, tasty roast vegetables that were cooked in with the lamb, either. Heaven forbid if there was ever a pale roast potato! Here I’ve created a very simple orange and mint sauce to accompany the lamb, and the flavour is out of this world. It’s the perfect accompaniment, and so incredibly easy to make using homemade or store-bought marmalade. To complete this meal, we've included roasted kūmara, potatoes, carrots and yams for your Matariki feast.

Ingredients

Roast Veggies

  • 400g kūmara, diced 3cm
  • 200g baby potatoes, diced 3cm
  • 1 carrot, diced 3cm
  • 150g yams, diced 3cm
  • 1 drizzle of olive oil
  • 1 garlic bulb

Lamb

  • 1/2 Tbsp rosemary, roughly chopped
  • 50g horopito & orange marinade
  • 1 drizzle of olive oil
  • 300g butterflied lamb leg

Orange & Mint Sauce

  • 1/2 bunch mint, roughly chopped
  • 50g marmalade
  • 1 Tbsp white wine vinegar

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice kūmara, potatoes, carrot and yams 3cm and toss on 1-2 lined oven trays with olive oil. Cut garlic bulb in half and add to tray. Season veggies with salt and pepper and bake in oven for an initial 15 minutes.
  3. Roughly chop rosemary and combine in a large bowl with marinade, olive oil and a pinch of salt and pepper. Pat lamb dry, add to bowl and toss to coat.
  4. Heat a dry frypan on medium-high heat and cook lamb fat side down for 3 minutes. Flip and cook a further 2 minutes. Remove from heat. When veggies have been cooking for 15 minutes, remove from oven and add lamb to tray. Return to oven and bake for 10-14 minutes for medium, or until lamb is cooked to your liking. Remove from oven and set lamb aside to rest, covered. Return vegetables to oven to cook for a further 10 minutes, until golden and tender.
  5. Roughly chop mint. Combine in a bowl with remaining sauce ingredients.
  6. Thinly slice lamb for serving.
  7. Divide vegetables between plates and top with slices of lamb. Drizzle over orange & mint sauce.

Nutritional Information

Energy 3189 kj
762 kcal
Protein 35.0g
Carbohydrate 74.5g
Fat 32.8g