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Ingredients (21)
- 2 tbsp olive oil
- 1 – 1.5 kg boneless lamb leg roast, at room temperature
- 1 tbsp olive oil
- 1 sweet potato, peeled and finely diced
- 1 red onion, finely diced
- 1/2 cup dried cranberries
- Mint leaves, to garnish
Marinade
- 5 small cloves garlic
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 cup olive oil
Abodo sauce
- 8 small cloves garlic
- 1 tbsp dried oregano
- 2 tsp ground allspice
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1/4 tsp ground chilli
- 1/4 cup apple cider vinegar
- 2 tsp sea salt
- 4 tsp sugar
- 1/4 cup olive oil
Method
- Step 1 Preheat oven to 200C (180C fan-forced).
- Step 2 Place 2 tablespoons of olive oil in large frypan over high heat, when hot, add lamb and brown all sides. Set aside.
- Step 3 Combine garlic, cumin, salt and olive oil in a small blender and combine. Rub all over lamb, place on roasting trivet in a baking tray and put into oven and roast for roughly 30 minutes (medium rare) – 50 minutes (well done), depending on how you like your lamb cooked and how heavy your roast is. Baste the roast occasionally with its juices as its cooking. Remove from oven, cover loosely with foil and allow to rest for 10 – 15 minutes before carving into 3cm thick slices.
- Step 4 Meanwhile to make the adobo sauce, combine garlic, oregano, allspice, cinnamon, smoked paprika, chilli, vinegar, salt, sugar and oil in a small food processor or blender and pulse until mixture is well combined but not entirely smooth. The sauce should have a little body to it.
- Step 5 Rinse out large frying pan, add 1 tablespoon of olive oil to pan and place over medium – high heat. When hot add sweet potato, onion and cranberries and sweat off for about 5 minutes, stirring often. Add half the amount of adobo sauce and half the amount of cranberries and cook for a further 5 minutes, until sweet potato is softened.
- Step 6 Remove from heat and place sweet potato mixture into blender or food processor with 1½ - 2 cups of water, and blend until smooth. If the sauce seems too thick, add a little more water.
- Step 7 Place remaining cranberries in boiling water to rehydrate and become plump. Drain.
- Step 8 To serve place sweet potato sauce on dish, top with slices of roast lamb, garnish with a little of the remaining adobo sauce, cranberries and mint. Season with salt.