Gourmet Butterflied Leg of Lamb | Recipe

Celebrate Mataraki with My Food Bag

Bring the whānau together and enjoy our curated menu celebrating the flavours of Aotearoa, and our local, seasonal produce.

Order by Sunday 19th June.

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Remember to wash your hands and veggies before you start cooking this dish!

Ingredients

Porchetta

• 1 kg porchetta sous vide, string removed
• 1/2 tsp fennel & lemon salt
• 3 parsnip, cut into wedges
• 1 fennel bulb, cut into wedges
• 1 pear, cut into wedges
• 1 drizzle of oil ^

Kūmara

• 800g kūmara, cut into wedges
• 1 drizzle of oil ^
• 1/2 tsp fennel & lemon salt

To Serve

• 100g jus

Tip

To cut the fennel, stand it upright on a board. Cut through the middle, then carefully slice into wedges.

Nutrition Note

As we want you to receive the true porchetta experience, we’ve needed to provide a larger piece of protein. Because of this, the calories for the meal are a lot higher than usual, as they take into account the full cut of meat. We suggest portioning off some of the porchetta to enjoy for lunch the following day, you could do like the Italians and serve with delicious bread as sandwiches!

For accurate allergen information, refer to all product labels.

1. Before you start

Preheat oven to 220°C (or 200°C fan bake).

2. Prep & cook porchetta

Remove porchetta from pack, discard string and any jelly and pat dry. Place on an oven tray lined with tin foil and sprinkle with first measure of fennel & lemon salt. Cut parsnip, fennel and pear into thick wedges (reserve fennel frond for garnishing, see tip). Arrange around porchetta and roast in oven on upper rack for about 25 minutes, until pork is hot through and veggies are cooked.

3. Meanwhile, prep & cook kūmara

Cut kūmara into wedges and toss with oil and second measure of fennel & lemon salt on a large lined oven tray. Spread in a single layer and season with pepper. Roast below porchetta for 20-25 minutes, until tender and golden. Turn once during cooking.

4. Finish porchetta & kūmara

Remove tray with veggies and porchetta from oven. Set veggies aside and keep warm. Switch oven to high grill and return porchetta to oven for about 5 minutes, until golden. Watch while grilling to ensure it doesn’t burn. Use a serrated knife to cut porchetta into thin slices. Toss veggies with kūmara once cooked.

5. Heat jus

Add jus to small pot and heat over a low heat, until warm.

6. Serve

Kūmara topped with porchetta and fennel fronds. Pour over jus and lightly sprinkle fennel & lemon salt.