There’s no denying that the holiday season is a time of eating, drinking, and being merry. And it should be! We’ve worked hard all year, we’re in year two of the pandemic, and we deserve to enjoy time with family and friends after a couple of years of living on and off with social restrictions. However, it can also be a time for food anxiety for a lot of people. Diet is never a one-size fits all approach and we all have different nutritional needs, likes and dislikes, and definitions of ‘fun foods’.
Traditionally, a Kiwi Christmas involves ham, lamb, loads of roasties, and even more pavlova and trifle. What if we mixed it up a bit? We can still enjoy all of our favourites but sometimes new and exciting recipes can show us that healthy and nutritionally diverse foods can be just as good as the old faithfuls.
Because you already have a lot on your plate (excuse the pun), we’ve got four recipes for you to try your hand at over the holiday period and we’re starting with a classic: Roast Rosemary Lamb with Kumara & Mint Sauce.
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Roast Rosemary Lamb with Kumara & Mint Sauce
Ingredients
- A leg of lamb
- 1 lemon
- 1 whole garlic bulb, plus extra cloves
- Handful of fresh rosemary
- Olive oil
- 2-3 kumara
Instructions
- Preheat the oven to 160 degrees.
- Remove the lamb from the fridge and leave it to warm up to room temperature.
- Make the marinade by adding zest of 1 lemon, a handful of chopped rosemary leaves, and 3 finely chopped garlic cloves to a bowl. Add ¼ cup olive oil and mix well.
- Place leg of lamb in a large oven dish, drizzling 4 tbps olive oil to grease the dish. Chop another 3 cloves of garlic into small slices and peirce these into the lamb leg.
- Rub marinade mix into the lamb leg.
- Chop 1 whole garlic in half horizontally plus a few extra garlic cloves around the oven dish.
- Season with salt and pepper.
- Place in the oven for 30mins per 500 grams of lamb.
- Chop kumara into long chunky pieces leaving the skins on and place these around the oven dish to roast for the 40-50 minutes or until golden brown.
Mint Sauce
Ingredients
- Handful of mint leaves chopped - ½ cup
- Pinch of salt
- 8 tbsp of boiling water
- 2 Tbsp Manuka Honey
- 10 tbsp Apple Cider Vinegar
Instructions
- Chop the mint leaves finely and place in a jar.
- Season with salt.
- Pour boiling water over and set aside to cool.
- When warm add honey and stir to combine.
- Once combined add apple cider vinegar.
- Set aside for an hour or overnight.
- Serve in jar and drizzle over roast lamb and veggies.