Cardrona Valley lamb with potato, fennel salad & pesto
Method
- Mix together the lemon zest, cumin seeds, coriander, olive oil and 1 tbsp ground pepper. Then massage this mixture into the lamb and marinate in the refrigerator for at least 1 hour (overnight is even better).
- When ready, season the lamb and cook to the desired degree on a preheated ridged grill (or BBQ). Remove and set aside to rest for about 8-10 mins, before slicing.
- While the lamb is cooking, wash the potatoes and cook in plenty of lightly salted, boiling water. Drain well, set aside to cool and cut in half.
- Then toss the potatoes with the yoghurt, mayonnaise, capers, fennel and parsley.
- Serve the sliced lamb on a mound of potato salad, with a dollop of pesto and herbs on top, and the dressing sprinkled around the plate.
- (Damon McGinnis – Edgewater, Wanaka in New Zealand)
Ingredients
- grated rind from 1 lemon
- 2 tbsp cumin seeds, lightly toasted
- 1 heaped tbsp chopped fresh coriander
- 50 ml olive oil
- sea salt & freshly ground pepper
- 1 kg boneless lamb leg, butterflied
- 600 gm new potatoes, skin on
- ¼ cup Greek (or plain) yoghurt
- ¼ cup mayonnaise
- 2 tbsp rinsed capers, roughly chopped
- 100 gm fennel, very finely sliced
- 2 tbsp chopped fresh parsley
- pesto (bought or homemade)
- a good handful of micro herbs
- your favourite salad dressing
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