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New Zealand Warm Lamb and Sweet Potato Salad

What's the big idea?

This recipe combines two of New Zealand's most popular ingredients; the country is rightly famous for it's great quality lamb, but the sweet potato - or kumara as it is known by the Maori people - is pretty much the national vegetable.

Shopping List

Here's the list of what you need:

  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil, plus a little extra
  • 2 tablespoons lemon juice
  • Salt & pepper
  • 750g sweet potatoes, peeled and cut into wedges or chips
  • 2 small red onions, cut into wedges
  • 400g lamb eye of loin
  • 1 bunch flatleaf parsley, chopped
  • 70 g feta cheese, crumbled

What To Do

  • Preheat the oven to 220C/420F. Line a large oven tray with greaseproof paper
  • Using a mortar and pestle, grind together the garlic and spices to form a paste. Add half the olive oil and half the lemon juice; season to taste
  • Place the sweet potatoes and onion in a large bowl. Pour over spice mix; toss to coat
  • Arrange the coated vegetables on the prepared tray; roast for 20 minutes, or until vegetables are tender. Cool for 10 minutes, then transfer to a large bowl
  • Meanwhile, season the lamb. Heat a little oil in a frying pan over a high heat
  • Cook the lamb for 2-3 minutes each side for medium-rare, or until cooked to your liking. Allow it to rest for 5 minutes. Slice the lamb
  • Combine the lamb, parsley and vegetables. Mix together the remaining oil and lemon juice; season. Add to the salad; toss to coat
  • Sprinkle with the feta cheese. Serve

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