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Mānuka-Smoked Lamb Leg with Green-Lipped Mussel Salsa, and Kūmara and Watercress Gratin

Matariki Inspired Lamb Leg Recipe

4

Serves

15 mins

Prep Time

2 hrs

Cook Time

Kārena and Kasey Bird

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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Dinner,

Ingredients

Lamb

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1 Silver Fern Farms lamb leg

For the marinade

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1½ tbsp manuka honey

melted

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1½ tbsp brown sugar

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3 tsp salt

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1 tsp black pepper

crushed

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4 tbsp olive oil

To smoke

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Fish smoker

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¾ cup mānuka wood chips

Kūmara gratin

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500ml cream

fresh

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4 garlic cloves

minced

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2 tsp salt

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1 tsp black pepper

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¾ cup cheese

grated

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6 small kūmara

thinly sliced

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2 cups watercress

chopped

For the salsa

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½ onion

thinly sliced

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8 raw mussel

steamed, roughly chopped

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2 tsp dijon mustard

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2 tsp manuka honey

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⅓ cup fresh herbs

i

finely chopped

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5 small gherkins

diced

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½ cup olive oil

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3 tbsp red wine vinegar

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2 tbsp water

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salt

to taste

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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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