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Leg of Lamb with Pikopiko


MasterChef New Zealand on TV ONE and tVNZ Ondemand

Leg of Lamb with Pikopiko

The Green Team

Wine Match - Mt Difficulty Roaring Meg Pinot Noir

Recipe by Dana Leaming, Eliott Brookes, Kelly Kaihea and Michael Gin
Preparation Time: 20 Minutes
Cooking Time: 2.5-3 Hours
Serves 4

1 boneless lamb leg

3 cloves garlic, minced

1 sprig rosemary, leaves picked, chopped

1 cup watercress, leaves picked, chopped

1 tbsp fresh horopito, chopped

1 shallot, finely diced

5 pikopiko fronds

Salt and freshly ground black pepper

Olive oil

Large cabbage leaves, to wrap

 

1. To prepare the lamb, place the garlic, rosemary, watercress, horopito and shallots in a mortar and pestle with a generous amount of salt. Grind to a paste.

2. Rub the pikopiko with the paste and place inside the lamb leg. Rub the rest of the mixture on the outside of the lamb and season generously with salt and pepper. Roll the leg up, wrap in cabbage leaves and tie tightly with string.

3. Place in the base of the hangi and cook for 2.5-3 hours. Alternatively, place in an oven at 190°C and cook for 1.5-2 hours, until cooked and tender. 

This recipe is untested in the MasterChef NZ kitchen 




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