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Butterflied Leg Of Cardrona Merino Lamb With Fennel And Orange
As seen on TV One – Good Morning Program, 9th November 2009

2.kilogram leg of lamb, boned and butterflied
2 teaspoons fennel seeds, dry roasted
2 cloves garlic, crushed
2 teaspoons orange zest
juice of an orange
1/4 cup olive oil - Tussock
Zest and juice of a lemon
1/4 cup fresh oregano, chopped

- Ground the fennel seeds roughly and combine with the crushed garlic, orange zest and juice, lemon infused olive oil and oregano.
- Trim the excess fat from the lamb. Open out flat, skin side down.
- Rub the gremolata into the lamb. Massage it in to cover the surface.
- Cover and refrigerate for 2 hours or overnight.
- Either cook the lamb in a covered barbecue or in an oven at 200degC
- Place lamb in a frying pan or on a flat barbecue plate
- Chargrill to brown the surface and seal the meat.
- If cooking in an oven transfer the meat to a preheated oven at 200degC
- After 20 minutes turn the meat over and cook a further 15-20 minutes until browned.
- Rest the lamb in warm place for at least 15 minutes before slicing.


Red Capsicum and Mustard Seed Marmalade

2 large red capsicums, seeded, sliced thinly lengthways
2 teaspoons olive oil
1 bay leaf
2 cups white sugar
1/4 cup sultanas
1 tablespoon black mustard seeds
1/2 cup dry red wine
1/2 cup white wine vinegar

- Heat oil in a saucepan and saute capsicum and bay leaf over a medium heat until capsicum is tender.
- Add sugar and stir over low heat until sugar dissolves.
- Add sultanas, mustard seeds, red wine, white wine vinegar and 1/2 cup water.
- Cook over medium heat until reduced to a syrupy consistency.
- Serve with butterflied leg of lamb or store in clean dry jars for 6-12 months.

Judith Cullen

Celebrity Chef

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