MĀNUKA-SMOKED LAMB LEG WITH GREEN-LIPPED MUSSEL SALSA AND KŪMARA AND WATERCRESS GRATIN

lamb leg

FOR THE MARINADE p honey (melted) p brown sugar p salt p crushed black pepper p olive oil

TO SMOKE

Fish smoker cup m nuka wood chips

FOR THE KŪMARA GRATIN

fresh cream cloves garlic, minced p salt p pepper cup grated cheese small orange k mara, thinly sliced cup watercress, chopped

FOR THE SALSA

onion, thinly sliced steamed mussels, roughly chopped p dijon mustard p honey

⅓ cup fresh herbs, nely chopped (we used chives, parsley and mint) small gherkin, diced cup olive oil p red wine vinegar p water

Salt and pepper to your liking

FOR THE LAMB

Preheat the oven to 200 degrees Celsius.

Mix together all of the ingredients for the marinade. Pat dry the lamb leg with kitchen towel, place in a roasting dish and pour over the marinade. Add a small amount of water to the bottom of the roasting tray and roast for 1 hour and 15 minutes. To smoke the lamb, prepare your sh smoker as usual and place the wood chips in the bottom of the smoker. Smoke for 15 minutes.

Remove from the oven and rest for 15 minutes.

FOR THE KŪMARA GRATIN

Preheat the oven to 175C. Whisk together the cream, garlic, and salt and pepper.

Set a portion of the cheese aside to sprinkle over the top at the end. In an oven dish, layer a quarter of the k mara, then watercress and cheese. Keep repeating until the dish is full and nish with one layer of k mara. Pour over the cream mix and nish with cheese. Bake for 40 minutes or until the k mara is tender.

FOR THE GREEN-LIPPED MUSSEL SALSA

Mix together all the ingredients to make the salsa, and season to your liking. Serve with the lamb.

Recipe supplied by Silver Fern Farms.