Spiced lamb with sweet roasted vegetables
"Yes, we did go to India, but this isn’t a recipe for the purists. It’s a delicious twist for those who like their roast dinner to have a bit more oomph; a crossover between exotic Indian spices and quality New Zealand meat."
- New Zealand lamb roast
- 100g softened butter
- 1 cup of chicken stock (you can use less if it is a small roast)
- 1 Tbsp madras curry powder
- 1 tsp cumin
- ½ tsp coriander seeds
- ½ tsp turmeric
- ½ tsp paprika
- Sprinkling chilli flakes
- ½ tsp black peppercorns
- 2 cloves garlic
- 2 red onions
- 1 large orange kumara
- 3 good sized carrots
- 1 large leek
- Preheat the oven to 180 degrees.
- Crush the spices in a pestle and mortar together with the peeled garlic. Blend into the butter then rub all over the lamb as a marinade.
- Prepare the vegetables - peel and chop into medium sized chunks.
- Put meat and veges into a casserole dish and add a cup of stock and slow roast until super tender (uncovered). Note that cooking time will vary according to your preference and size of roast. Medium to well done is best.
Note: The stock just keeps the vegetables from burning and should evaporate during the cooking process. The lamb juices and spicy butter drip down onto the vegetables, but their sweetness still compliments the savoury spiciness of the lamb.