The kumara is a Kiwi icon that's great simply thrown on the barbie with some onion.
30g butter, softened
1 tsp rosemary leaves, very finely chopped
2 cloves garlic, finely chopped
salt and black pepper, to season
2 orange-fleshed sweet potatoes, peeled and cut into ½ cm slices
2 large brown onions, peeled and cut into 1cm rings
2 tbsp vegetable oil
8 lamb loin chops
lemon wedges, to serve
1. For the rosemary butter, combine the butter and rosemary. Place the garlic on a cutting board and cover with a pinch of salt. Then, using the flat of the point of your knife, squash the garlic and salt together to make a paste. Mix the paste through the butter and rosemary and season well with pepper.
2. Heat a barbecue on medium heat for at least 10 minutes before starting to cook. On the hotplate side of the barbecue add the potato and onion and spread out to as close to a single layer as you can. Drizzle with a bit of the vegetable oil and season well with salt. Cook for about 10-15 minutes, turning occasionally and adding more oil if needed, until the onions and sweet potatoes are browned and cooked. Mix the onion and potato together, taking care not to break the potato apart, and transfer to a serving plate.
3. After the sweet potato and onion have been cooking for about 5 minutes, season the lamb chops well with salt and pepper and drizzle with a little vegetable oil. Cook on the grill side of your barbecue until well-browned and done to your liking. Place the lamb chops on top of the sweet potato and onion to rest and cover liberally with the butter, allowing the melting butter and lamb juices to drip into the potato mixture. Serve with lemon wedges.
Also try: Adam Liaw's kiwifruit pavlova pots
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.