Provencal Lamb with Sweet Potato Puree

Transport your taste buds to the heart of Provence with this exquisite recipe for Provencal Lamb & Sweet Potato Mash. Combining tender, herb-crusted lamb with the creamy richness of sweet potato mash, this dish is a perfect harmony of rustic elegance and comforting flavors. Whether you’re planning a dinner party or treating yourself to a gourmet meal at home, this recipe is sure to impress and satisfy. Simple yet sophisticated, it brings the warmth and charm of French countryside cooking straight to your table.

Ingredients:

• 1 leg of lamb (preferably bone-in for more flavor)
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 cup red wine (choose a high-quality wine like Cabernet Sauvignon)
• 4 medium sweet potatoes (opt for large, vibrant orange-fleshed sweet potatoes)
• 2 tablespoons butter (preferably grass-fed butter for extra flavor)
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste

Tips and Tricks for Perfect Lamb:

• Optional Marinade: If you have time, marinate the lamb for 2 to 4 hours in a mixture of red wine, olive oil, garlic, rosemary, and thyme. This not only infuses the meat with flavor but also helps tenderize it.
• Generous Seasoning: Before cooking, make sure to season the lamb generously with salt and pepper all over. This enhances the meat’s natural flavors and helps it brown beautifully.
• Perfect Searing: To lock in all the juices, sear the leg of lamb in a hot pan with a bit of olive oil for 5-7 minutes per side before roasting. This step will ensure a crispy, flavorful crust.
• Basting for Tenderness: While roasting, baste the lamb with its own juices every 20 minutes. This keeps the meat moist and adds a rich flavor to the crust.
• Cooking to the Right Temperature: Roast the lamb for 1 hour or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it well-done, cook for a few more minutes.

Preparation:

1. Preheat the Oven: Set the oven to 180°C (350°F) so it’s hot and ready for the lamb.
2. Season and Prepare the Lamb: Place the leg of lamb in a roasting pan. Rub it thoroughly with olive oil, garlic, rosemary, and thyme. Season generously with salt and pepper.
3. Red Wine and Roasting: Pour the red wine over the lamb, then roast it in the oven for 1 hour, basting every 20 minutes with the juices to keep it juicy and flavorful. If you marinate it, the wine will not only enhance the flavor but also help tenderize the meat.
4. Cook the Sweet Potatoes: While the lamb is roasting, peel the sweet potatoes and boil them in salted water until tender (about 20-25 minutes). Once soft, mash them with a fork or potato masher. Add butter and honey, mixing until the puree is smooth, creamy, and slightly sweet.
5. Serving with Love: Serve the lamb on a bed of sweet potato puree. Garnish with fresh herbs like rosemary or thyme for a pop of color and aroma. The combination of tender lamb and creamy sweet potato will leave your guests in awe.

Extra Tips:

• For an Extra Flavor Kick: Add a touch of vegetable or fruit marmalade to the sweet potato puree, such as onion marmalade or orange, for a beautiful contrast of sweet and savory flavors.
• For a Crispier Texture: If you prefer a crispy texture on the lamb, you can increase the heat in the oven during the last 10 minutes of cooking or finish the lamb under the broiler for a minute or two.
• Perfect Wine Pairing: Serve with a glass of red wine, such as Malbec or Cabernet Sauvignon, which pairs perfectly with both lamb and the rich flavors of the dish.

This Provencal Lamb with Sweet Potato Puree recipe brings together the rich flavors of French and Argentine cuisine, making it an unforgettable holiday dish. Whether you’re celebrating Christmas or New Year’s, this dish will impress your guests and leave them talking about the meal long after the celebrations end.