New Zealand Listener – August 10, 2019

AUGUST 10 2019 LISTENER 91

L

amb has always been the star of the show

for Kiwis. Eighty years ago, roast dinners

were slathered in the dripping saved from

previous meals, but now we use a tiny amount of

oil – extra virgin olive oil for the gourmands. We

still surround the roast with root vegetables and

whisk up a pan gravy for serving.

ROAST LAMB WITH VEGETABLES

1 leg of lamb

6 cloves garlic

2 tsp salt

4-5 rosemary sprigs

freshly ground black pepper

6 medium agria potatoes

3 medium kūmara

200g pumpkin

4 tbsp olive oil

2 tbsp flour

1 cup water or stock

Preheat the oven to 190°C. Make 4-5 shallow

scores in the skin on each side of the lamb.

Crush the garlic, mix with half the salt, then

press this all over the lamb skin, rubbing some

into the scored surface. Poke the rosemary sprigs

into the scores, then grind a generous amount of

black pepper over the leg.

Peel and cut the vegetables into chunks. Add

the oil to a heavy roasting pan, , then the lamb

on top. Surround with the vegetables and toss

them in the oil and remaining salt.

Cook for about 90 minutes. Remove the dish

from the oven and place the lamb and vegeta-

bles on a warmed serving dish, covered lightly

with foil. You may like to turn off the oven, then

return the lamb to keep warm while it rests.

Heat the roasting dish on the stove top, then

add the flour to the pan drippings, stirring con-

tinuously to mix in any residues. Stir in the water

or stock to make the gravy. When it is thick and

bubbling, it is ready.

To serve, carve thick slices of lamb and place

on the serving dish. Arrange the vegetables

around, then pour over the gravy and serve with

green peas.

Serves 6.

Wine match: syrah.

SMALL PORTIONS OF meat have

replaced the old-fashioned rack of

lamb or even the family-sized leg of

lamb. Almost all the ingredients in

this dish were not available to my

mother and her friends in 1939.

LAMB CUTLETS WITH LENTILS AND FENNEL

100g puy lentils

1 lemon, grated zest and juice

salt and pepper

2 fennel bulbs, quartered lengthwise

4 tbsp olive oil

½ preserved lemon, finely chopped

8 lamb cutlets

handful of cherry tomatoes, halved

½ cup greek yogurt

2 tbsp balsamic syrup

2 tbsp dukkah

2 tbsp Italian parsley leaves

Half-fill a saucepan with water,

then bring to a boil. Add the lentils,

reduce the heat to medium, then

simmer for 20 minutes until cooked.

Drain, place in a bowl, then add the

lemon zest and juice and season

with salt and pepper.

Preheat the oven to 190°C. Place

the fennel in a roasting pan, toss

well in 2 tbsp of the oil, season with

a little salt, then roast for 20-25 min-

utes until soft and fragrant. Remove

from the oven and toss with the

lentils and preserved lemon in a

shallow serving bowl.

Heat the remaining oil in a frying

pan until very hot. Season the cut-

lets, then cook for about 2 minutes

per side until golden brown but still

pink in the middle. Let the lamb

rest, covered loosely with foil.

To finish, add the tomato halves

to the lentil and fennel mixture.

Spoon on the yogurt, drizzle with

balsamic syrup and scatter the

dukkah and parsley on top. Serve at

once with the warm cutlets.

Serves 4.

Wine match: pinot noir.

Now and then

Lamb cutlets

with lentils

and fennel.

The traditional Kiwi roast,

and a Middle Eastern-

style plate of cutlets.

LIZ

CLA

RKS

ON

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