Serves 6
Nothing quite beats a good old Kiwi lamb roast. If you don’t have a Charcoal Weber, the same preparation method can be used in an oven. We like slow cooking in the oven – so turn your oven to 160°C., add one litre of chicken stock and whiskey to the bottom of your roasting dish, add lamb leg as prepared in below recipe, cover in tinfoil and slow roast for three hours.
For the last 20-30 minutes, uncover lamb and turn oven to 180°C, crisping the top. Remove the lamb to rest and make a delicious gravy out of the pan juices.
Ingredients
- 4 garlic cloves, chopped
- 8 anchovy fillets, roughly chopped
- Handful of fresh mint, chopped
- 3 Tbsp fresh rosemary, chopped
- 3 Tbsp capers, roughly chopped
- 1 tsp flaky sea salt
- ¼ cup olive oil
- Leg of lamb (approximately 2.5kg)
- Generous swig of whiskey
Method
- Combine first 6 ingredients in a mortar and pestle, grind until chunky paste. Then mix in olive oil.
- Make small incisions into lamb with a sharp knife, making cavities deeper with your finger.
- Take the paste and spread over the lamb skin, pushing mixture into the cavities.
- At this stage follow the below method if you are using a Weber or the above instructions for an oven.
- Place in a roasting dish on pre-heated charcoal Weber.This charcoal barbecuing is quite an organic process and needs a little intuition. When you light your coals, they will flame for about the first 30 minutes. Make sure your vents are open and the lid is off to get the process started. The coals will take on a gray appearance as they start to ash over... this is when you want to start cooking… not too hot, and not too cold!
- Cover and cook for 1 hour.
- After 1 hour pour your stolen whiskey over lamb and cook for a further 45-60 mins.
- Remove from Weber and rest before carving.
Green Goddess Dressing Ingredients
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- 2 Tbsp capers, finely diced
- 1 generous handful of parsley, finely chopped
- 1 generous handful of basil, finely chopped
- 2 generous handfuls of mint, finely chopped
- ½ cup sour cream
- 1/3cup greek yogurt
Method
- Combine all ingredients in a bowl, set aside and chill until ready to use.
Pomegranate Mint Sauce Ingredients
- 2 Tbsp Pomegranate Molasses
- 6 Tbsp Divinity Pomegranate Balsamic Vinegar Reduction (You can order this online if you can’t find it in your local food store)
- Handful of chopped mint, finely chopped
Method
- Combine all ingredients in a bowl and set aside until ready to use.
- Drizzle over carved lamb before serving.
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