Slow-Roasted Lamb Bake
A slow-roasted New Zealand-style lamb bake with pumpkin and kumara, finished with lemon and mint sauce, served over roast potatoes.
Total time
48 min
Prep
22 min
Cook
26 min
Difficulty
medium
Cuisine
New Zealand
comfortgluten-free
Ingredients
4 pieceslamb rack
1pumpkin
200gkumara
300groast potatoes
1/4 cuplemon
1 tspmint sauce
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the lamb rack and grill it over medium-high heat until well browned, about 9 minutes.
2
Add the pumpkin and kumara, cooking until softened, about 5 minutes.
3
Stir in the lemon and mint sauce for 4 minutes.
4
Roast the potatoes separately until golden.
5
Let the lamb rest for a few minutes before slicing.
6
Taste and adjust the seasoning.
7
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
119
Protein
1.9g
Fat
6.1g
Carbs
16.2g
Fiber
1.9g
Sodium
117mg
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