Hangi-style Roast
Tender lamb and sweet root vegetables slow-cook in moist heat, like a homemade version of a Maori hangi.
Ingredients
- lamb shoulder1.5 kg
- onion2 pcs
- carrot2 pcs
- potato500 g
- sweet potato500 g
- pumpkin500 g
- water500 ml
- salt1 tsp
- ground black pepper0.5 tsp
Instructions
Preheat the oven to 160°C. Pat dry 1.5 kg lamb shoulder.
Mix 1 tsp salt and 0.5 tsp ground black pepper and rub over the lamb.
Peel 2 carrots and 2 onions. Cut the carrots into large chunks and the onions into quarters. Cut the potatoes, sweet potato and pumpkin into large chunks.
Place the lamb in a roasting dish and arrange the onions, carrots, potatoes, sweet potato and pumpkin around it.
Pour in 500 ml water, cover the dish tightly with a double layer of foil and roast for 3-3.5 hours, until the lamb is very tender and the vegetables are cooked through.
Let the roast rest under the foil for 10 minutes, then carve the lamb and serve with the vegetables.
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