Karengo seasoning is made from a dark purple seaweed similar to Nori, is harvested from the wild in NZ. It is especially delicious on a roast leg of lamb!
1.5kg leg of lamb (or lamb racks)
3 tbsp finely grated lemon zest
2 tbsp whole black peppercorn
3 tbsp fennel seeds, lightly toasted
3 tbsp rosemary leaves
3 tbsp thyme leaves
4 garlic cloves
2 tbsp Karengo Seasoning
3 tbsp olive oil & sea salt to taste
Karengo & Tamarillo Chutney to garnish, if available
Crush the lemon zest, peppercorns, fennel seeds, rosemary, thyme, garlic, Karengo Granules, olive oil and sea salt using a mortar & pestle or food processor. Make incisions in the meat and push the marinade inside, also rub the mixture all over the lamb and leave for 24 hours or as long as you can. To cook the meat, brown the lamb in a hot pan then transfer to an oven dish and roast at 220ºC for 45 minutes (10 minutes for lamb racks). Baste the lamb at 10 minutes intervals and turn twice during cooking. When the meat is ready, rest it in a warm place for 15 minutes before carving.
Serve with Karengo & Tamarillo Chutney