Mānuka-smoked lamb leg with green lipped mussel salsa
Matariki inspired lamb leg
Serves
6 - 8
Prep Time
15 mins
Cook Time
2 hrs
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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ShareIngredients
1 Silver Fern Farms lamb leg
1½ Tbsp manuka honey
melted1½ Tbsp brown sugar
3 tsp kosher salt
1 tsp black pepper
crushed4 Tbsp olive oil
Fish smoker
¾ cup mānuka wood chips
500ml cream
fresh4 garlic cloves
minced2 tsp kosher salt
1 tsp black pepper
¾ cup grated Cheddar cheese
6 small kūmara
thinly sliced2 cups watercress
chopped
½ onion
thinly sliced8 raw mussel
steamed, roughly chopped2 tsp Dijon mustard
2 tsp manuka honey
⅓ cup fresh herbsi
finely chopped5 small gherkins
diced½ cup olive oil
3 Tbsp red wine vinegar
2 Tbsp water
kosher salt
to tasteblack pepper
to taste
Method
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 fish 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.
Preheat the oven to 175 degrees Celsius.
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 kūmara, then watercress and cheese. Keep repeating until the dish is full and finish with one layer of kūmara. Pour over the cream mix and finish with cheese. Bake for 40 minutes or until the kūmara is tender.
Mix together all the ingredients to make the salsa, and season to your liking. Serve with the lamb.
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.
