Nici Wickes: Harissa and quince lamb for National Lamb Day
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
Let’s face it, NZ grows great lamb! So on this day, National Lamb Day, we’re celebrating with a delicious lamb dish that relies on the fruitiness of a quince and spicey harissa marinade.
Serves 4-6
Ingredients
1-1.5kg Butterflied leg of lamb, or use steaks, loin chops, or even shoulder chops
Marinade
1 red onion, finely diced
4 cloves garlic, crushed or grated
2 tbsps. vinegar
1 large tablespoon store-bought harissa
1 tablespoon quince paste (can use apricot jam)
2 tablespoons olive oil
1 tsp salt
Method
Mix all the marinade ingredients together and spread over the lamb. Leave overnight if you can, but a few hours will do the trick too.
Heat a BBQ hot plate to medium and cook the lamb, basting with excess marinade as it cooks. Turn as needed and let little bits char a bit.
Serve with salad and a scatter of coriander or parsley.
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