Lamb Roast with Mint and Spinach Pesto Meal - Celebrating Waitangi Day

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Recipe's preparation

Mint and Spinach Pesto





Place all pesto ingredients into mixing bowl and blend 6 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add more olive oil, if required, and repeat blending 3 sec/speed 6. Scrape down sides of mixing bowl with spatula, then repeat blending 3 sec/speed 6 if required.

Transfer pesto into a sealable jar or container and set aside in refrigerator until ready to use.

Lamb Roast

Heat a large heavy-based frying pan with olive oil over high heat and brown the lamb, on one side only, until almost blackened.

Remove the lamb from the pan and place, browned side down, on top of a large piece of aluminium foil. Reserve the pan juices in frying pan.





Smear 2-3 tablespoons of the reserved mint and spinach pesto over the uncooked side of the lamb, then season to preference.

Roll the lamb into a roulade. Wrap the lamb roulade in the aluminium foil, gently scrunching the ends so that the lamb is still visible from either end.

Place water into mixing bowl, place Varoma dish into position and place lamb into Varoma dish. Secure Varoma lid and steam 30 min/Varoma/speed 2.

Puréed kumara

Carefully remove Varoma containing the lamb and set aside on top of cooled frying pan or a plate to catch any run-off juices to use in the gravy.

 

Place kumara into simmering basket and if necessary, around the lamb roulade in Varoma dish.

Insert simmering basket with kumera and place Varoma dish back into position. Steam 30 min/Varoma/speed 2. Remove Varoma dish, again placing on top of frying pan or plate to catch any run-off juices. Allow the lamb to rest. Transfer steaming liquid from mixing bowl into a jug.

Insert butterfly whisk and place kumera into mixing bowl. Add olive oil or butter and ½ cup of the reserved steaming liquid and mash 20-30 sec/speed 4. Remove butterfly whisk and transfer puréed kumara into a ThermoServer to keep warm.

Gravy and green beans





Place garlic, stock paste, vinegar, cornflour, remaining reserved steaming liquid and reserved pan juices (from frying pan and run-off juices from Varoma) into mixing bowl. Place Varoma into position and weigh green beans into it. Secure Varoma lid and cook 10 min/Varoma/speed 2.

Remove Varoma with green beans and set aside. Insert measuring cup and purée 30 sec/speed 8.

To serve, carve your lamb and serve over kumera purée with steamed green beans on the side. Drizzle over gravy and add an extra serving of mint and spinach pesto. Enjoy.