Herby spiced marinated lamb with potatoes, broccolini, and roast stuffed capsicum

Transform lamb neck into a delicious dinner

Serves

Prep Time

45 mins

Cook Time

1 hr

Combined with a unique marinade highlighted by Peter Gordon’s trademark kawakawa flavouring, this easy, one-pan lamb dish will surely become a firm favourite. Kawakawa is a common native shrub easily found in the bush or self-seeded in home. The serve size is for two people with the intention of having delicious leftover lamb for the next day. The broccolini and roast stuffed capsicum side dishes can easily be doubled to serve four. These recipes were created by Peter Gordon for the Homelands ‘Cooking for Older Adults’ Community Day.

Peter Gordon – Recipes from Homeland Community Days

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Ingredients

Lamb neck

500g Quality Mark boneless lamb neck filletsi
A few pinches kosher salt
½ tsp vegetable oil
4-8 potatoes
small, boiled and halved

Herby spiced marinade

A small amount kawakawai
chopped
½ red onion
peeled
1 garlic clove
peeled
A few stalks parsley
shredded
¼ tsp coriander seedsi
crushed
A pinch cumin seeds
½ lemon
zest and juice

Broccolini and satay sauce

1 TTbsp Fix & Fogg’s Smoke and Fire peanut butter
100ml coconut cream
3 Tbsp water
6-8 stalks broccolini
rinsed

Roast stuffed capsicums

2 red capsicums
halved lengthways and deseeded – keep stalks intact
16 basil leaves
tear into 2-3 pieces
1 garlic clove
thinly sliced
40g (about two heaped dessertspoon) feta
crumbled
_1/2 tsp smoked paprika
10-12 grapes
halved if large
8-12 cherry tomatoes
halved if large
2 tsp Pinoli pine nuts
toasted
1 tsp extra virgin olive oil

Method

For the marinated lamb neck

Turn oven to 180°C fan bake.

Coarsely grate the onion and garlic and mix with the herbs, spices, lemon and salt.

Rub into the lamb and marinate for up to 4 hours. This marinade can be used for larger cuts such as boned shoulder of lamb but allow up to 24 hours marinating time. It’s also a suitable marinade for other proteins.

Heat a fry-pan to medium hot, drizzle in the oil. Rub half the marinade ingredients off the meat and place them aside. Brown the meat on both sides.

Add the rest of the marinade and the potatoes and brown for several minutes more, coating marinade and potatoes with oil and juices.

Transfer to the hot oven in the same pan or transfer to a roasting dish if needed.

Place in the oven and bake for 10–12 minutes.

Rest for 10 minutes before slicing to keep the juices in.

Serve alongside Roast Stuffed Capsicum and Broccolini in ‘cheats’ satay sauce.

For the broccolini

Mix the peanut butter, coconut cream and water to a paste.

Heat up a fry pan on medium high heat.

Add ¼ tsp oil and the broccolini.

Turn the broccolini to colour every 15 seconds.

Pour on the peanut butter mixture, put a lid on, and steam-cook until done, around 2 minutes.

For the roast stuffed capsicums

Turn the oven to 180°C, Fan Forced, line a square roasting dish with parchment.

Mix the basil, garlic, feta and smoked paprika together.

Note – if your feta isn’t salty then sprinkle with a little salt before roasting.

Pack into each capsicum half and sit in the roasting dish.

Poke the grapes and tomatoes in and sprinkle on the pine nuts.

Drizzle with the olive oil and grind with black pepper then roast in the upper oven until the capsicums have collapsed a little and the tomatoes softened, 20–25 minutes.