Speights Ale House Highland Lamb (with capsicum marmalade)
olive oil
cumin
paprika
garlic
Capsicum Marmalade:
50g butter
2 sliced onions
500ml tarragon vinegar
6 star anise
1 c sugar
2 lemons, juice and zest
2 apples, peeled and diced
3 red capsicums, sliced
Method
Remove and silver skin from the lamb fillets. Marinate for six hours in olive oil, cumin, paprika and garlic - use even quantities of each or whatever suits you.
Meanwhile, make the capsicum marmalade by gently cooking onions in butter then adding other ingredients and simmering until the onions and apples are soft. Add red capsicum and simmer again until the capsicum is just soft. THe mix should be like syrup and tangy. Remove the star anise.
Sear the seasoned lamb fillets on a hot grill until medium rare. Remove and slice the fillets. Lay on top of a fresh garden salad. Top with warm capsicum marmalade and kumara straws.
For information on local companies doing Food Delivery/Pick Up or for previous recipes check out these links:
Food Delivery & Pick Up Guide Otago
Day 1: Potpourri Vegetarian Cafe
Day 2: Taste Nature Almond Croissant
Day 3: Pizzeria Da Francesca
Day 4: ODT Media Staff (Merren)
