Recipe: Wayne Good | Photography: Ashlee DeCaires
Lamb, a Kiwi favourite and a traditional Easter dish. This version is bursting full of flavour and can be served with a late autumn salad or your take on roast veg.
1 boned and butterflied leg of lamb (Greenlea??)
¼ cup toasted pecan nuts
3 cloves garlic
1 tsp paprika
1 tsp cumin
1 tbsp coriander seeds
½ tsp chilli powder
2 tbsp maple syrup
salt and pepper
100ml olive oil
grated rind and juice of a lemon
1 cup good lamb or beef stock
In a food processor, place the pecan nuts, garlic, paprika, cumin, coriander seeds, chilli powder, salt and pepper. Process to a fine texture.
Add the maple syrup, lemon rind and juice, and the olive oil. Process to a fine paste.
Rub the paste on both sides of the lamb and place onto a rack above a roasting pan.
Place into a preheated oven of about 190°C fan bake for about 20 minutes.
Turn the lamb over and cook for a further 20 minutes or to your liking.
Remove from the oven, cover and rest for about 15 minutes.
While this is happening, add your stock to your pan and place onto the hob. Bring to the boil, scraping all the bits off the bottom of the pan. Reduce until it goes slightly syrupy.
Pass through a sieve and serve with the lamb.