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Difficulty: Medium
Servings: 4-5
Preparation Time: 8 hours
Cooking Time: 90 mins
Ingredients
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Approximately 2kg Leg of quality New Zealand lamb (bone-in) Lamb Marinade: 9 tbsp Lee Kum Kee Hoisin Sauce 4 1/2 tbsp Shaoxing wine 3 tbsp Lee Kum Kee Premium Soy Sauce 5 cloves garlic, grated 1 tsp white sesame seeds 1/4 tsp ground star anise 1 tsp ground white pepper 1 tsp chilli flakes (optional) 2 onions, largely diced 2 carrots, cut into cubes 1 stick of celery, largely diced 500g pumpkin, remove skin and seeds and cut into cubes Asian Salad: 2 handfuls (130g) purple cabbage, shredded 2 handfuls (130g) green cabbage, shredded 2 carrots (130g), shredded 50g bean vermicelli, soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long 1/2 cup frozen edamame beans, defrosted Half handful The Fresh Grower fresh coriander Half handful fresh mint leaves Roasted peanuts or any of your preferred nuts and seeds, toasted Dressing: 3 tbsp rice vinegar 1 1/2 tsp Lee Kum Kee Seasame Oil 1 tbsp Lee Kum Kee Premium Soy Sauce 1 tbsp brown sugar Deep fried crispy rice crackers to serve. |
Method
1. Prepare a large ziplock bag or tray to rest the lamb.
2. Combine all marinade ingredients in a small bowl. Score the lamb and coat it with the marinade.
Place it in the fridge overnight (I prefer 24 hours). Turn the lamb over hallway through the marinating time.
3. Remove lamb from the refrigerator at least 30 mins before you place it in the oven.
4. Preheat oven to 180°C (356°F).
5. Put onion, carrots, celery and pumpkin on an oven tray and place lamb on a grill tray.
6. Place these trays in the oven an cook for 75 minutes if you like your lamb pink – or until you like it.
This will depend on your oven. Make sure the veggie tray is right underneath the lamb’s grill tray to catch all the juice and oil.
7. Cover the lamb with tin foil if the surface is getting too dark.
8. Rest the lamb at least 15-20 minutes before slicing.
9. To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.
10. Serve with deep fried crispy rice crackers or your preferred carb option.
Credit: Sachie Nomura
© SK2 Productions Ltd and Sachie Nomura
Marlborough, the region of inspiration for this recipe, Sachie visits Middlehurst Station, Te Pā Family Vineyards, La Ruca Food Truck and heads out on the Katabatic Charter.
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