- 1 leg of lamb
- salt and sugar, for the brine
- good handful of fresh rosemary
- 10 peppercorns
- 10 juniper berries
- olive oil manuka chips, for smoking
Suggested wine match - 2014 Waipara Hills Waipara Valley Pinot Noir
From The Food Show 2015.
Weigh the leg of lamb and add the exact same amount of water to a large pot. Add 1% of the weight of water in salt. Add 40% of the weight of salt in sugar. Add rosemary, peppercorns and juniper berries. Bring this liquid to the boil.
Remove liquid from heat, allow to cool completely. Add the lamb leg and refrigerate for a further 48 hours.
Remove the lamb leg from the brine and rub with olive oil. Set up a smoker with the addition of the manuka chips. Smoke the lamb for 15 minutes, then finish in the oven at 160°C until the core temperature reaches 55°C.
Remove the lamb from the oven and chill again. Slice and serve lamb with salt-roasted beetroot, some good balsamic and freshly grated horseradish.