On February 15, 1882, the first shipment of mutton set sail from Dunedin's Port Chalmers bound for London.
To mark National Lamb Day, Beef + Lamb New Zealand is encouraging Kiwis to enjoyed lamb with friends and family on the 134th anniversary of that occasion.
INGREDIENTS
Lamb
2kg quality mark leg of lamb
1 large onion, thickly sliced
Glaze
2 cloves garlic, crushed
4 Tbsp pomegranate molasses
2 Tbsp oil
juice of 1 lemon
1 tsp ground cumin
To serve
1 Tbsp soft butter and 1 Tbspflour mixed to a paste
1 pomegranate, seeds removed
½ cup mint leaves, shredded
METHOD
Preheat the oven to 160degC.
Glaze
Mix all ingredients together in a small bowl.
Lamb
Place the onion in the base of a non-metallic or enamel roasting dish and sit lamb on top.
Pour glaze over the lamb then pour 200ml water around the lamb.
Cover and place in the oven to slow-cook for 3 hours.
Remove cover and continue to cook for 30 minutes until the meat is almost falling off the bone.
To serve
Place lamb on a warm serving platter and cover loosely with foil and a clean tea towel.
Strain cooking juices into a saucepan and skim away any fat with a large spoon.
Boil to reduce the sauce, then whisk in the thickening paste.
Cook until the sauce is syrupy and taste. If tart, add salt.
Remove cover from lamb and sprinkle with pomegranate seeds and fresh mint.
- Recipe by Kathy Patherson
