Sachie’s New Zealand roast lamb with Asian salad

Wednesday, 5 June 2024

In the new series Sachie’s Kitchen, chef Sachie Nomura travels Aotearoa discovering delicacies from around the country and meeting local producers. For this recipe, Nomura visited Middlehurst Station in Marlborough to cook up the ultimate Kiwi roast with fresh Asian flavours of mint, coriander and star anise.

Chef Sachie Noruma with Susan MacDonald, owner of Middlehurst Station in the high country of the Awatere Valley, Marlborough.

Serves: 4-5

INGREDIENTS

Approximately 2kg Leg of quality New Zealand lamb (bone-in)

Lamb Marinade

9 tbsp Lee Kum Kee Hoisin Sauce

4 1/2 tbsp shaoxing wine

3 tbsp Lee Kum Kee Premium Soy Sauce

5 cloves garlic, grated

1 tsp white sesame seeds

1/4 tsp ground star anise

1 tsp ground white pepper

1 tsp chilli flakes (optional)

2 onions, largely diced

2 carrots, cut into cubes

1 stick of celery, largely diced

500g pumpkin, remove skin and seeds and cut into cubes

Asian Salad:

2 handfuls (130g) purple cabbage, shredded

2 handfuls (130g) green cabbage, shredded

2 carrots (130g), shredded

50g bean vermicelli, soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long 1/2 cup frozen edamame beans, defrosted

Half handful The Fresh Grower fresh coriander

Half handful fresh mint leaves

Roasted peanuts or any of your preferred nuts and seeds, toasted

Dressing:

3 tbsp rice vinegar

1½ tsp Lee Kum Kee Sesame Oil

1 tbsp Lee Kum Kee Premium Soy Sauce

1 tbsp brown sugar

Sachie Nomura travels New Zealand for her new food series Sachie’s Kitchen cooking up regional delicacies all over the country.

Deep fried crispy rice crackers to serve

METHOD

1. Prepare a large ziplock bag or tray to rest the lamb.

2. Combine all marinade ingredients in a small bowl. Score the lamb and coat it with the marinade. Place it in the fridge overnight (I prefer 24 hours). Turn the lamb over halfway through the marinating time.

3. Remove lamb from the refrigerator at least 30 mins before you place it in the oven. 4. Preheat oven to 180°C (356°F).

5. Put onion, carrots, celery and pumpkin on an oven tray and place lamb on a grill tray. 6. Place these trays in the oven and cook for 75 minutes if you like your lamb pink - or until you like it. This will depend on your oven. Make sure the veggie tray is right underneath the lamb’s grill tray to catch all the juice and oil.

7. Cover the lamb with tin foil if the surface is getting too dark.

8. Rest the lamb at least 15-20 minutes before slicing.

Sachie’s New Zealand roast lamb with Asian salad

9. To make the Asian Salad: Toss all the ingredients together in a bowl and dress with the combined dressing ingredients.

10. Serve with deep fried crispy rice crackers or your preferred carb option.

Watch Sachie’s Kitchen at stuff.co.nz/sachies-kitchen