Mānuka-smoked lamb leg with green lipped mussel salsa
Matariki inspired lamb leg
6 - 8
Serves
15 mins
Prep Time
2 hrs
Cook Time
Recipe author
Kārena and Kasey Bird
This mānuka-smoked lamb leg with green-lipped mussel salsa and kūmara gratin was developed with Silver Fern Farms and pays homage to the stars of Matariki, and what they represent; from the earth, to the sea, and the sky.
The lamb represents Tupuānuku, the eldest of the sisters of Matariki, who sees over the land. The watercress relates to the star Waitī, who is connected freshwater. The mānuka, Tupu-ā-rangi, who looks after the forests. And the steamed mussels, you can thank Waitā – the star associated with food from the sea.
Recipe courtesy of Silver Fern Farms.
This mānuka-smoked lamb leg with green-lipped mussel salsa and kūmara gratin was developed with Silver Fern Farms and pays homage to the stars of Matariki, and what they represent; from the earth, to the sea, and the sky. The lamb represents Tupuānuku, the eldest of the sisters of Matariki, who sees over the land. The watercress relates to the star Waitī, who is connected freshwater. The mānuka, Tupu-ā-rangi, who looks after the forests. And the steamed mussels, you can thank Waitā – the star associated with food from the sea.
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Ingredients
Lamb
1 Silver Fern Farms lamb leg
For The Marinade
1½ Tbsp manuka honey
melted
1½ Tbsp brown sugar
3 tsp kosher salt
1 tsp black pepper
crushed
4 Tbsp olive oil
To Smoke
Fish smoker
¾ cup mānuka wood chips
Kūmara Gratin
500ml cream
fresh
4 garlic cloves
minced
2 tsp kosher salt
1 tsp black pepper
¾ cup grated Cheddar cheese
6 small kūmara
thinly sliced
2 cups watercress
chopped
For The Salsa
½ onion
thinly sliced
8 raw mussel
steamed, roughly chopped
2 tsp Dijon mustard
2 tsp manuka honey
⅓ cup fresh herbs
i
finely chopped
5 small gherkins
diced
½ cup olive oil
3 Tbsp red wine vinegar
2 Tbsp water
kosher salt
to taste
black pepper
to taste
Method
For The Lamb
For The Kūmara Gratin
For The Green-lipped Mussel Salsa
1
Preheat the oven to 200 degrees Celsius.
2
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.
3
Add a small amount of water to the bottom of the roasting tray and roast for 1 hour and 15 minutes.
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4
To smoke the lamb, prepare your fish smoker as usual and place the wood chips in the bottom of the smoker. Smoke for 15 minutes.
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5
Remove from the oven and rest for 15 minutes.
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Nutrition Information per Serving (369g)
This nutrition analysis is based on 8 serves. This recipe is high in sodium, you may reduce this by halving the salt used in both the marinade and the gratin.
Energy
2832kJ (676 kcal)
Protein
34.1g
Total Fat
48.6g
Saturated Fat
22.1g
Carbs
25.1g
Dietary Fibre
2.8g
Sodium
1726mg
Iron
3.3mg
Zinc
5.1mg
Vitamin B12
3.5µg
