Roast leg of lamb with sweet potato mash and swiss chard recipe
Roast Leg of Lamb with Sweet Potato Mash and Swiss Chard recipeThis article was published by: Matthew
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Recipe introIntroducing 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
|For the roast:
|leg of lamb, boneless
|chili sauce for chicken
|ginger, approx. 3cm
|beef broth, if necessary
|For the mashed potatoes:
|freshly ground nutmeg
|juice of 1/2 lime
|For the vegetables:
InstructionsPeel 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.
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 30 min
ca. 12 hrs
Grade of difficulty:
Calories per portion:
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