Ingredients:

1-1.5kg of boneless lamb shoulder

2 KFresh sweet potatoes, sliced thick

1 KFresh Korean onion, cut into wedges

1 bulb of garlic

For the KFresh Kuari Gochu Pepper Pistachio Stuffing:

1 KFresh Korean onion

Handful sweet Basil leaves

Handful mint leaves

1 sprig rosemary leaves

5 cloves garlic

4 KFresh Kuari Gochu Pepper

1/2 cup pistachios, coarsely pounded

Olive oil

Salt and pepper

For the Sweet Potato Mash:

2 cups KFresh sweet potatoes, cubed

20g butter

1.5 cups milk

Salt and pepper

For the Tomato Feta Salad:

1 cup KFresh cherry tomatoes, sliced thick

Small block of feta

1 small red onion

1 sprig Italian parsley

Olive oil and pepper

Method:

Make the Stuffing:

1. Start off by chopping all the vegetables for the stuffing.

2. Sauté the onions until soft with salt and pepper followed by the garlic and Kauri Gochu peppers.

3. Once fragrant, add the rest of the chopped leaves, crushed pistachios and cook it briefly.

4. Drizzle olive oil and set aside to cool.

Roast the Lamb:

1. Preheat the oven to 220C.

2. Prep your boneless lamb shoulder. Season both sides with salt, pepper and olive oil.

3. Place the seasoned lamb on the baking tray, skin-side down. Lay the meat flat, then add the cooled pepper stuffing. Carefully roll the meat up tightly (to form a roll) and secure it with the cooking string / twine.

4. Add sweet potatoes, onion wedges and the garlic around the stuffed roast. Season with a pinch of salt and pepper before placing it in the oven. Later, enjoy the sweetness of the roast potatoes as a side or mash some up to help thicken the gravy. (Make the sides while the lamb cooks in the oven).

5. Cook at 220C for 30 minutes.

6. Then cover the dish with foil, reduce temp to 180C, and let it cook for 1-1.5 hours (basting twice in between the cooking process).

7. Using a meat thermometer - cooked lamb temperature should measure 62C (medium rare) to 71C (medium).

8. Finish off by increasing the temp of the oven to high - cook uncovered for 15-20 minutes. This is to give the lamb a good sear on the outside.

9. Remove from the oven. Place the meat and sweet potatoes on a carving board, cover with foil and let the meat rest.

Make the Gravy:

1. Heat pan with drippings till it bubbles.

2. Mash the onions and garlic (remove the skins).

3. Add two tbsp of all purpose flour. Incorporate the flour and drippings allowing it to brown a little. Add a cup and a half of water. Whisk until combined.

4. You could use a sieve to achieve a smoother gravy (sieving out all the lumps and skins from the onion and garlic. Season to taste.

Make the Sweet Potato Mash:

1. Boil sweet potatoes in milk until fork tender.

2. Mash until smooth with butter. Season to taste.

Make the Feta Tomato Salad

1. In a dish, place the sliced tomatoes, onion, crumbled feta, pepper, olive oil and toss. Garnish with chopped parsley and a drizzle of olive oil.

2. Serve the stuffed lamb shoulder on a bed of creamy sweet potato mash, topped with hot gravy and enjoy the night with a bubbly or two! Cheers!