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


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Ingredients

6 portion(s)

Mint and Spinach Pesto

  • 5 sprigs fresh mint, leaves only
  • 1 garlic clove
  • 50 g Spinach Leaves
  • 1/2 lemon, juice only
  • 2 tablespoon pine nuts or blanched almonds
  • 60 g Parmesan cheese, crust removed and cut into cubes (3cm)
  • 50 g olive oil, plus extra if required

Roasted Lamb

  • 1300 g lamb roast, butterflied
  • 1 tablespoon olive oil
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste
  • 1000 g water

Puréed Kumara

  • 4 large Kumara, peeled and cut into pieces
  • 1 tablespoon Olive Oil or Butter
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste

Gravy and green beans

  • 1 garlic clove
  • 1 tablespoon Vegetable stock paste
  • 60 g apple cider vinegar or balsamic vinegar
  • 1 tablespoon cornflour
  • 500 g green beans, trimmed
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Recipe's preparation

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

  2. 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.

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

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

  6. 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.

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

  8. 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.

  9. 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.

  10. Puréed kumara
  11. 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.

  12.  

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

  13. 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.

  14. 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.

  15. Gravy and green beans
  16. 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.

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

  18. 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.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Used our gorgeous leftover

    Submitted by Queen T - Thermo Cooking on 10. February 2015 - 22:54.

    Used our gorgeous leftover lamb to make warm noodle salad tonight.  Coated lightly with the gravy.  Delicious.

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  • I loved this!  My 7 year old

    Submitted by Queen T - Thermo Cooking on 10. February 2015 - 22:52.

    I loved this!  My 7 year old also enjoyed it all.  Great recipe, and although longer than most the steps are easy and the whole lot is simple.

     

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  • Delicious & I really

    Submitted by Tarryn Winson on 26. June 2014 - 09:41.

    Delicious & I really appreciate the pics  tmrc_emoticons.)

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