Black Garlic Lamb & Sweet Potato
A luxurious dish featuring tender boneless lamb leg deeply flavored with aromatic black garlic and fresh rosemary, served alongside a smooth and sweet potato mash. This recipe brings together earthy, sweet, and savory notes for an unforgettable dining experience.
Ingredients
- 1 boneless lamb leg (about 4-5 lbs)
- 6 cloves black garlic mashed
- 2 sprigs fresh rosemary finely chopped
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 4 medium sweet potatoes peeled and cubed
- 0.25 cup milk or cream
- 2 tbsp unsalted butter
- 0.25 tsp nutmeg optional
- salt
- black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine mashed black garlic, chopped rosemary, olive oil, 1 tsp salt, and 0.5 tsp black pepper. Mix well to form a paste.
- Pat the lamb leg dry with paper towels. Place it on a clean surface. Using a sharp knife, score the fat cap of the lamb in a crosshatch pattern (if present).
- Rub the black garlic and rosemary paste generously all over the lamb leg, ensuring it gets into the scored areas.
- Place the lamb leg in a roasting pan. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, or until an internal thermometer reads 135°F (57°C) for medium-rare.
- While the lamb roasts, prepare the sweet potato mash. In a large pot, cover cubed sweet potatoes with cold water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the sweet potatoes thoroughly. Return them to the pot.
- Add milk or cream, butter, and nutmeg (if using) to the sweet potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Once the lamb reaches your desired doneness, remove it from the oven. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist roast.
- Slice the rested lamb against the grain and serve immediately with the creamy sweet potato mash.
Notes
For best results, allow the lamb to marinate with the black garlic paste for at least 30 minutes, or even overnight in the refrigerator. Adjust roasting time based on your desired lamb doneness (e.g., 145°F/63°C for medium). For a richer mash, substitute some milk with heavy cream. A sprinkle of crumbled feta or goat cheese on the mash can add a tangy twist.