Māori Hāngī-Style Smoky Rosemary Lamb & Kūmara Roast – Authentic New Zealand Recipe
Earth-oven inspired Aotearoa roast with smoky rosemary lamb and caramelized kūmara.
- Country of Origin
- 🇳🇿 New Zealand (Polynesia / Australasia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Lamb leg steaks, Golden and purple kūmara (sweet potato), Cabbage, Smoked paprika, Fresh rosemary
Ingredients for Māori Hāngī-Style Smoky Rosemary Lamb & Kūmara Roast (4 Servings)
- 1.25 lbs (or 2.5 cups) lamb leg steaks, prepped into bite-sized pieces
- 1.5 cups golden and purple kūmara (sweet potato), washed and trimmed
- 1 cup cabbage
- 1 medium onion and 3 cloves garlic, finely minced with smoked paprika
- 1.5 tbsp traditional New Zealand seasoning (fresh rosemary, garlic, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, smoked paprika, and fresh rosemary, garlic, sea salt for 3 minutes until fragrant.
- Combine lamb leg steaks and golden and purple kūmara (sweet potato) with the sautéed aromatics and layer evenly into the baking dish.
- Top with cabbage and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.