Honey Roasted Lamb with Garlic Mashed Parsnips and Spuds
Prep: 10 mins
Cook: 2 hours
Cut: Boneless leg
1 carvery leg of lamb
2 bulbs garlic
2 Tbsp tomato paste
1/4 cup milk or cream
Plenty of salt and pepper
1/4 cup honey (Rewarewa or Manuka)
2 cups light beef stock
500g starchy potatoes
Weigh the lamb. Season the lamb well with salt and pepper and place on a rack above a roasting dish. Wrap the garlic bulbs in foil and place beside the lamb.
Cook at 160°C for 30 minutes per 500g (or at 200°C for 20 minutes per 500g) or until the lamb is cooked to your liking. This guide is for medium. The garlic will take 60-90 minutes to cook until a skewer can easily be inserted. Once this is cooked, remove and continue cooking the lamb. In the last 15 minutes of cooking time, glaze the lamb with the honey. Once the lamb is cooked, set aside to rest.
Cut one bulb of garlic in half horizontally and squeeze the pulp into the roasting tray. Add the tomato paste and cook over a low heat for about 1 minute. Stir in the beef stock and then simmer for 15 minutes until reduced by half. Season well with salt and pepper.
Carve the lamb and serve with the jus and garlic mashed snips and spuds.
Garlic mashed snips and spuds
Cook the potatoes and parsnips in boiling salted water until tender. Drain. Cut the remaining garlic bulb in half and squeeze the pulp into the vegetables. Add the butter, milk or cream and a good seasoning of salt. Mash until smooth.