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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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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