Roast leg of lamb with sweet potato mash and swiss chard recipe

Roast Leg of Lamb with Sweet Potato Mash and Swiss Chard recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the mouthwatering recipe for Roast Leg of Lamb with Sweet Potato Mash and Swiss Chard. This delightful dish combines succulent roasted lamb with creamy sweet potato mash and vibrant Swiss chard. The tender leg of lamb is seasoned to perfection and roasted to a golden brown, creating a juicy and flavorful centerpiece for any meal. Served alongside the velvety sweet potato mash and saut�ed Swiss chard, this recipe offers a harmonious balance of flavors and textures. Impress your guests with this elegant and delicious dish that is sure to become a family favorite.

Keywords: Roast leg of lamb, sweet potato mash, Swiss chard, recipe, flavorful

Roast leg of lamb with sweet potato mash and swiss chard recipe details

Roast leg of lamb with sweet potato mash and swiss chard recipe, recipe Rating: 4.7
Number of votes:138 

Ingredients

	For the roast:
1.2 kg	leg of lamb, boneless
2 clove(s)	garlic
300 ml	chili sauce for chicken
1 tbsp	rice wine
1 tbsp	lemon juice
	ginger, approx. 3cm
2 stalk(s)	lemon grass
some	beef broth, if necessary
	For the mashed potatoes:
600 g	sweet potatoes
some	milk
50 g	butter
	salt
	freshly ground nutmeg
1	lime
	juice of 1/2 lime
	For the vegetables:
400 g	Swiss chard
1 slice(s)	streaky bacon
1	onion
tbsp	vegetable stock
	salt

Instructions

Peel the garlic and cut into stripes. Pierce the meat with a sharp knife several times and tuck in there the garlic. Mix the chili sauce with rice wine, lemon juice, ground ginger and the finely cut lemon grass. Brush the lamb with the mixture and leave to marinate for several hours or overnight.

Preheat the oven to 180°C. Place the meat into a roasting tin and roast for approximately 1 hour or until done. Frequently brush with the marinade. If necessary, pour in some broth.

Peel the sweet potatoes and steam in little water until done. Drain, then press the sweet potatoes through a potato ricer into a warmed bowl. Stir in the butter, salt, nutmeg, lime rind and lime juice. Mash and add hot milk until you have got a smooth purée. Keep warm.

Separate the stems and leaves of the Swiss chard. Cut the stems into 5cm pieces. Quarter the leaves and cook separately stems and leaves, the stems for approximately 5 minutes, the leaves just 2 minutes.

Dice the bacon and sauté in a skillet. Finely chop the onion and add into the skillet. Cook until lucent. Add the drained Swiss chard stems and leaves and sauté briefly, then pour in the vegetable stock. Bring to the boil, then remove from the heat and season to taste with salt.

Cut the leg of lamb in neat slices and serve with the gravy and the sweet potato purée and Swiss chard.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 30 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a