BUTTERFLIED LAMB WITH FENNEL, MANDARIN AND BAY

My Dad, Elgin Rhind, loved lighting fires on the beach and cooking up what ever we’d caught that day. He also loved BBQ’ing. Everything. A wielder by trade he invented what our family like to think of as New Zealand’s first portable wood fired BBQ on wheels. Half a 44-gallon drum, sporting two sturdy tables either side and a warming drawer underneath. It was pretty flash for late 1960’s Aotearoa and everyone wanted one. And so he made them for everyone! The RSA, Rotary, The Yacht Club, the Rugby Club and all our schools, and my cousins still have one of the first models safely stored in their garage for over 50 years.

So it seemed fitting to mark this Father’s Day with a recipe that celebrates cooking over fire. Thanks to my darling friend Jamie Pickernell, amazing dad, sculptor, blacksmith and fire expert, for joining me on the beach to keep the coals hot and the ingredients tumbling. Nothing beats cooking food outside over the open fire. And Dad, nobody beats you.

This recipe is written for cooking in and on a conventional oven or on a BBQ. Cooking over the open fire is no different in terms of timings for the lamb. But definitely adds that extra tasty smoky taste.

THE MARINADE

½ c red wine
1 Tbsp fennel seeds
1 bulb garlic sliced
1 Tbsp coarse ground mustard
3 mandarins halved
6 bay leaves

TO COOK

2 Tbsp fennel or olive oil
Salt and pepper

METHOD

Mix all ingredients and marinate the lamb for up to 24 hours. The longer, the tastier.
Remove from fridge one hour before cooking.
Heat oven/BBQ to 200°C.
Remove meat from marinade and let most of the marinade drain off.
Heat your Ironclad Legacy Pan to smoking hot, drizzle with oil and sear meat for 5
minutes each side.
Nestle mandarins and bay leaves around the meat. Pour marinade on top. Season with salt and pepper.
Cover with tin foil and bake for 10 – 15 minutes for medium and longer for well done.
Remove lamb and any remaining marinade from pan and let sit, covered for 15 minutes.

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