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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":504,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"countrySlug":546,"region":547,"baseServings":433,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":552,"diet":554,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":543,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Pull the lamb from the oven at 55°C for medium-rare, 60°C for medium and 68°C for well done, measured in the thickest part of the leg away from the bone. It will rise another 3 to 5°C while resting, so taking it out at the target temperature means overshooting it.","What internal temperature should roast lamb be?",{"answer":398,"question":399},"Kūmara is the New Zealand sweet potato, brought to Aotearoa by Māori voyagers and grown there for centuries. It is drier, starchier and less sugary than the orange sweet potato common elsewhere. Ordinary sweet potato works in the tray but caramelises faster and tastes noticeably sweeter, so cut it a little larger.","What is kūmara and can I use ordinary sweet potato?",{"answer":401,"question":402},"Two usual causes: it went into the oven straight from the fridge, or it was carved without resting. A cold leg cooks unevenly, and cutting into hot meat lets the juices run onto the board instead of settling back into the muscle. Rest it a full 20 minutes.","Why does my roast lamb come out tough?",{"answer":404,"question":405},"Yes, and it is the whole idea here — the lamb fat drips onto the kūmara and potatoes and does the basting for you. Sit the lamb on a rack or directly on the vegetables, and stir the tray once so the pieces underneath get their turn in the fat.","Can I cook the vegetables in the same tray as the lamb?",{"answer":407,"question":408},"Only slightly. Traditional mint sauce is chopped mint steeped in hot vinegar with just enough sugar to take the edge off — thin, sharp and pourable. The thick green jelly sold in jars is a different, much sweeter product and works against the fat of the lamb rather than cutting it.","Should mint sauce be sweet?",[410,411,412,413,414,415],"Take the lamb out of the fridge a full hour before roasting. A cold leg cooks unevenly and the outside overshoots while the centre lags.","Cut kūmara larger than the potatoes. It is softer and cooks faster, and matched sizes leave you with mush and hard potatoes.","Use a meat thermometer in the thickest part of the leg, away from the bone. Timing charts are guesses; temperature is not.","Rest the lamb at least 20 minutes on a warm board, loosely tented. The internal temperature will climb another 3–5°C as it rests.","Make the mint sauce while the lamb is in the oven so the mint has time to soften in the vinegar and lose its raw edge.","If the tray looks dry halfway through, add a splash of water rather than more oil — it stops the juices catching and becoming bitter.","🐑","This is the Sunday roast New Zealand built around its most famous export: a bone-in leg of lamb, slit and packed with garlic slivers and rosemary, set over a tray of kūmara and potatoes so the fat drips down and glazes them while the meat roasts. The lamb comes out rosy in the middle with a salt-crusted outside; the kūmara goes soft and slightly caramelised at the edges where the sugars catch. Mint sauce — thin, sharp, vinegary, not the sweet jelly — cuts the fat and is non-negotiable at most tables. It takes one tray, about an hour and a half of oven time, and almost no attention while it cooks.","For most of the twentieth century, New Zealand had far more sheep than people — the ratio peaked at over twenty to one in the early 1980s — and lamb was both the country's economic backbone and its default Sunday dinner. Refrigerated shipping, first sailed successfully from Port Chalmers to London in 1882, is the fact that made it possible: it turned a distant pastoral colony into Britain's meat supplier and set the pattern of raising grass-fed lamb for export that still shapes the industry. The roast on the family table was, in a real sense, the same animal being sent to the other side of the world.\n\nThe Sunday roast itself is inherited from Britain, and the early colonial version was fairly literal: leg of lamb, roast potatoes, boiled vegetables, mint sauce, gravy. What made it local was kūmara. The sweet potato Māori brought south by canoe and grew in specially built warm pits was already a staple long before Europeans arrived, and it slid into the roasting tray alongside the potatoes without anyone announcing it as fusion. A New Zealand roast tray with no kūmara in it looks slightly wrong to most people who grew up there.\n\nLamb is no longer the cheap default it once was — flock numbers have fallen by well over half since the 1980s, and a leg is now a considered purchase rather than a weekly one. That has changed how it is cooked more than what is cooked. Where the older tradition roasted lamb well past pink, in the British manner, most New Zealand cooks now pull it out at medium-rare and rest it hard, which suits grass-fed meat far better. This recipe follows the modern habit, and gives the timings for the older one, because plenty of families still want their lamb cooked through and there is no point pretending otherwise.","Carved lamb keeps 3 days refrigerated. Store it in slices with a spoonful of pan juices poured over so it does not dry out, and reheat only briefly at 150°C — hot lamb reheated twice goes grey and tough. Cold roast lamb sandwiches with mint sauce are arguably the point of cooking a whole leg. Roast kūmara does not reheat well and is best used cold in a salad or fried in a pan with butter until crisp.",[421,422,423,424],"One tray does everything — the lamb fat bastes the kūmara and potatoes, so there is no separate roasting fat to manage.","Gives temperatures for both pink and well-done lamb instead of assuming everyone wants the same thing.","Real mint sauce, made in two minutes from vinegar and sugar, not the sweet jelly sold in jars.","A long, uncovered rest that lets the juices settle so the carving board stays dry and the meat stays juicy.",[426,427,428,429],"Large roasting tray","Meat thermometer","Sharp paring knife","Carving board with a juice groove",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},34,45,6,12,46,680,[438],"Mint sauce, pan gravy made in the roasting tray, and buttered peas or steamed silverbeet.",[440,443,446],{"name":441,"description":442},"Anchovy and rosemary lamb","Push a sliver of anchovy in with each garlic clove. It melts entirely and leaves no fishiness, only a deeper savoury edge to the meat.",{"name":444,"description":445},"Slow-roast shoulder","Swap the leg for a shoulder and roast at 150°C for four hours, covered. It pulls apart with a spoon instead of carving, and suits a crowd.",{"name":447,"description":448},"Hāngī-style lamb","Add smoked salt to the rub and a tray of water below the rack for the first hour, borrowing the damp, smoky character of the earth oven.",[450,456,460,465,469,472,476,482,486,489,494,499,501],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},2,"lamb","bone-in leg of lamb","kg","Lamb",{"qty":433,"ref":457,"name":458,"unit":459,"group":455},"garlic","garlic, cut into slivers","clove",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},4,"rosemary","rosemary sprigs, leaves picked into short lengths","piece",{"qty":451,"ref":466,"name":467,"unit":468,"group":455},"olive-oil","olive oil","tbsp",{"qty":451,"name":470,"unit":471,"group":455},"flaky salt","tsp",{"qty":473,"ref":474,"name":475,"unit":471,"group":455},1,"black-pepper","coarsely ground black pepper",{"qty":477,"ref":478,"name":479,"unit":480,"group":481},900,"sweet-potato","kūmara, in large chunks","g","Tray vegetables",{"qty":483,"ref":484,"name":485,"unit":480,"group":481},700,"potato","floury potatoes, halved",{"qty":451,"ref":487,"name":488,"unit":464,"group":481},"onion","red onions, cut in wedges",{"qty":473,"ref":490,"name":491,"unit":492,"group":493},"mint","mint leaves, finely chopped","cup","Mint sauce",{"qty":495,"ref":496,"name":497,"unit":498,"group":493},80,"vinegar","malt or white wine vinegar","ml",{"qty":451,"name":500,"unit":471,"group":493},"caster sugar",{"qty":502,"name":503,"unit":468,"group":493},3,"boiling water",[505,509,513,516,520,523,526],{"text":506,"title":507,"timerSeconds":508},"Take {qty:lamb} of leg of lamb out of the fridge an hour before cooking and pat the surface completely dry. Wet meat steams instead of browning, and a fridge-cold leg cooks unevenly from the outside in.","Bring the lamb to room temperature",3600,{"tip":510,"text":511,"title":512},"Push the garlic well below the surface — anything sitting proud will burn black in the first half hour.","Make deep slits all over the lamb with the tip of a paring knife, angling into the meat. Push a sliver of garlic and a few rosemary leaves into each one, then rub the whole leg with olive oil, salt and pepper.","Stud with garlic and rosemary",{"text":514,"title":515},"Toss the kūmara, potatoes and onion wedges with a little oil and salt and spread them in a large roasting tray in one layer. Sit the lamb directly on top so every drop of fat lands on the vegetables.","Fill the tray",{"text":517,"title":518,"timerSeconds":519},"Roast at 220°C for 20 minutes, until the fat cap is sizzling and starting to brown, then drop the oven to 180°C and continue for about 50 minutes more for medium-rare.","Blast, then lower the heat",1200,{"text":521,"title":522},"Stir the sugar into the boiling water until dissolved, pour it over the chopped mint, then add the vinegar. Leave it to stand — the mint should darken and soften and the sauce should taste sharp with only a hint of sweetness.","Make the mint sauce while it roasts",{"text":524,"title":525},"Push the thermometer into the thickest part of the leg, clear of the bone. Take the lamb out at 55°C for pink, 60°C for medium, 68°C for well done. Turn the vegetables in the tray juices while you check.","Check with a thermometer",{"text":527,"title":528,"timerSeconds":519},"Lift the lamb onto a warm board, tent loosely with foil and rest for 20 minutes while the vegetables finish crisping in the oven. Carve across the grain in thick slices and spoon the tray juices over, with the mint sauce alongside.","Rest, then carve","roast lam with KOO-ma-ra",[531,535,539],{"note":532,"swap":533,"original":534},"Kūmara is starchier and less sweet, so parsnip in the tray brings the balance closer.","Orange sweet potato, or a mix of sweet potato and parsnip","Kūmara",{"note":536,"swap":537,"original":538},"A rolled leg cooks faster and carves easily. Shoulder needs a slower, longer roast and will not be pink — cook it to falling-apart instead.","Boned and rolled leg, or lamb shoulder","Bone-in leg of lamb",{"note":540,"swap":541,"original":542},"Bought sauce is usually too sweet and too thick straight from the jar. Thinning it fixes most of that.","Two tablespoons of good bought mint sauce, thinned with extra vinegar","Fresh mint for the sauce","new-zealand-roast-lamb-with-kumara","Roast Lamb with Kūmara (Kiwi Sunday Roast)","Roast Lamb with Kūmara","new-zealand","Canterbury and Hawke's Bay lamb country",25,90,20,"medium",[553],"main",[555,556],"gluten-free","dairy-free",[452,478,484,462,490],[559,562,564,566],{"alt":560,"src":561},"Carved pink roast leg of lamb on a board beside a tray of caramelised kūmara, potatoes and red onion","\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[569,570,571,572,573,574],"roast lamb","kumara","sunday roast","new zealand","mint sauce","leg of lamb","2026-08-20","dishroute-kitchen","A whole leg of lamb studded with rosemary and garlic, roasted pink over caramelising kūmara and potato, carved at the table with sharp vinegar mint sauce.",{"en":579},"\u002Frecipe\u002Fnew-zealand-roast-lamb-with-kumara",{"items":581,"total":717,"page":473,"limit":588,"hasMore":863},[582,621,650,680,711,744,772,782,814,839],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":546,"region":587,"baseServings":588,"prepMinutes":550,"cookMinutes":589,"restMinutes":590,"difficulty":591,"course":592,"diet":595,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":620,"updatedAt":620,"authorSlug":576},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,15,30,"easy",[593,594],"snack","dessert",[596],"vegetarian",[598,599,600,601],"butter","flour","cocoa","walnuts",[603,606,608,610],{"alt":604,"src":605},"Dark cocoa afghan biscuits with glossy chocolate icing and a walnut half pressed into each one","\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"afghan biscuits","new zealand baking","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds","2026-08-21",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":546,"region":626,"baseServings":433,"prepMinutes":550,"cookMinutes":627,"difficulty":551,"course":628,"diet":630,"mainIngredients":631,"images":633,"keywords":643,"publishedAt":575,"updatedAt":575,"authorSlug":576},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",130,[629,553],"soup",[556],[632,478,484,599],"pork-shoulder",[634,637,639,641],{"alt":635,"src":636},"Bowl of Māori boil up with pork bones, kūmara, dark watercress and a puffed doughboy dumpling in clear broth","\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[644,645,646,647,648,649,572],"boil up","maori food","watercress","puha","doughboys","pork broth",{"slug":651,"title":652,"shortTitle":653,"nativeName":653,"countrySlug":546,"region":654,"baseServings":655,"prepMinutes":656,"cookMinutes":657,"restMinutes":550,"difficulty":658,"course":659,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":575,"updatedAt":575,"authorSlug":576},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",8,40,240,"hard",[553],[],[632,478,662,663,664],"pumpkin","cabbage","chicken",[666,669,671,673],{"alt":667,"src":668},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[676,645,677,570,572,678,679],"hangi","earth oven","slow cooked","pit cooking",{"slug":681,"title":682,"shortTitle":683,"countrySlug":546,"region":684,"baseServings":433,"prepMinutes":685,"cookMinutes":686,"restMinutes":687,"difficulty":551,"course":688,"diet":689,"mainIngredients":690,"images":694,"keywords":704,"publishedAt":575,"updatedAt":575,"authorSlug":576},"new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","Nationwide",35,60,120,[553],[],[691,692,693,487],"ground-beef","cheddar","puff-pastry",[695,698,700,702],{"alt":696,"src":697},"Cut-open New Zealand mince and cheese pie showing thick beef gravy under melted cheddar and a puff pastry lid","\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[705,706,572,707,708,709,710],"mince pie","cheese pie","bakery pie","kiwi pie","beef","puff pastry",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":546,"region":716,"baseServings":717,"prepMinutes":548,"cookMinutes":718,"restMinutes":657,"difficulty":551,"course":719,"diet":720,"mainIngredients":722,"images":727,"keywords":737,"publishedAt":620,"updatedAt":620,"authorSlug":576},"new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","Nationwide, and disputed with Australia",10,75,[594],[596,555,721],"nut-free",[723,724,725,726],"eggs","heavy-cream","cornstarch","passion-fruit",[728,731,733,735],{"alt":729,"src":730},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[715,738,739,740,741,742,743],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":546,"region":749,"baseServings":717,"prepMinutes":656,"cookMinutes":432,"restMinutes":750,"difficulty":658,"course":751,"diet":754,"mainIngredients":755,"images":756,"keywords":766,"publishedAt":575,"updatedAt":575,"authorSlug":576},"maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","Māori communities nationwide",300,[752,753],"bread","side",[596,556],[484,599],[757,760,762,764],{"alt":758,"src":759},"Round rēwena potato sourdough loaf with a dark slashed crust, cut open to show a close pale crumb","\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[767,768,769,770,771,614],"rewena","maori bread","potato sourdough","parāoa","starter",{"slug":543,"title":544,"shortTitle":545,"countrySlug":546,"region":547,"baseServings":433,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":781,"publishedAt":575,"updatedAt":575,"authorSlug":576},[553],[555,556],[452,478,484,462,490],[777,778,779,780],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[569,570,571,572,573,574],{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":546,"region":787,"baseServings":655,"prepMinutes":589,"cookMinutes":9,"restMinutes":788,"difficulty":591,"course":789,"diet":791,"mainIngredients":793,"images":797,"keywords":807,"publishedAt":620,"updatedAt":620,"authorSlug":576},"new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","Coastal North Island and the top of the South",180,[790,593],"appetizer",[792,555,721],"pescatarian",[794,795,598,796],"mackerel","cream-cheese","lemon",[798,801,803,805],{"alt":799,"src":800},"Bowl of pale smoked kahawai pâté flecked with chives and capers, with crackers and lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[808,809,810,811,812,813],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana",{"slug":815,"title":816,"shortTitle":816,"countrySlug":546,"region":817,"baseServings":461,"prepMinutes":589,"cookMinutes":434,"difficulty":591,"course":818,"diet":819,"mainIngredients":820,"images":823,"keywords":833,"publishedAt":575,"updatedAt":575,"authorSlug":576},"new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","Marlborough Sounds and Coromandel",[553,790],[792,555],[821,457,724,822,796],"mussels","parsley",[824,827,829,831],{"alt":825,"src":826},"Open green-lipped mussels piled in a bowl of creamy white wine and garlic broth with chopped parsley","\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero.jpg",{"alt":825,"src":828},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-16x9.jpg",{"alt":825,"src":830},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-4x3.jpg",{"alt":825,"src":832},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-1x1.jpg",[834,835,836,837,838,457],"green-lipped mussels","marlborough","steamed mussels","new zealand seafood","white wine",{"slug":840,"title":841,"shortTitle":842,"countrySlug":546,"region":843,"baseServings":461,"prepMinutes":717,"cookMinutes":434,"difficulty":591,"course":844,"diet":845,"mainIngredients":846,"images":848,"keywords":858,"publishedAt":575,"updatedAt":575,"authorSlug":576},"new-zealand-whitebait-fritters","Whitebait Fritters (West Coast Tiny Fish Omelettes)","Whitebait Fritters","West Coast, South Island",[790,593],[792,555],[847,723,598,796],"white-fish",[849,852,854,856],{"alt":850,"src":851},"Pale whitebait fritters with lacy set edges in a buttered pan, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero.jpg",{"alt":850,"src":853},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-16x9.jpg",{"alt":850,"src":855},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-4x3.jpg",{"alt":850,"src":857},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-1x1.jpg",[859,860,861,837,862,796],"whitebait fritters","west coast","inanga","egg fritter",false,1788563784304]