Ingredients
- 1 butterflied lamb leg
- Rice bran or similar flavourless oil
- 1-2T Kiwi Wakame kelp granules
- Cracked black pepper
Kiwi Wakame seasoned Cardrona lamb
Method
- Preheat your oven to 200°C
- Prepare you lamb by using a small sharp knife to remove any silver skin – that thin, shiny fat; this doesn’t breakdown with short cooking and risks making for a chewy finished product despite all other effort
- Dry thoroughly with a paper towel and rub all over with your preferred cooking oil – avoid fruity virgin olive oils as they don’t stand up well to the high heat required of searing
- Save these for your accompanying sauces
- Season liberally on both sides with kelp granules and pepper, rubbing this in
- Allow to stand for 30min or so at room temp
- Heat a large skillet or other oven proof pan until very hot
- Lay the lamb away from you, presentation side down, and leave for 3-4min before turning just once
- Sear the other side likewise
- Transfer the pan to your preheated oven and roast for no more than 8-10min
- Remove lamb to a warm plate and cover with a warmed bowl or a piece of foil and allow to rest for 10min before slicing
- Rinse off your foil and tuck it away for future use to keep waste down
Comments
New Zealand lamb is arguably the world’s finest, and the lamb available here at the market is amongst our very best. While lamb’s rich earth notes stand up to the most robust flavours do treat its cooking with kid gloves; if you overcook it you might as well eat mutton. Cooked medium rare and given a good rest of 10-15min it is a gastronomic revelation.
