Lumina Boneless Lamb Leg

Lumina Lamb is the combination of the finest pedigree breeds in New Zealand unique and diverse landscape, state of the art farming practices and Lumina's secret ingredient, chicory. A dedicated 15 years of research, development and analysis has create a new breed of unique lamb of extraordinary characteristics. This breed of sheep is higher in Omega 3, rich in nutrients and has a different type of fat, an intramuscular fat with a Wagyu beef style marbling on a micro scale. The result is an entirely new eating experience with expectational textures, tenderness and versatility on the plate.


A huge factor that takes part in why Lumina lamb taste so good is the diet. The free range lamb roam in the open Alpine hillside of South Island, grazing on nutrient rich alpine grass for 220 days, followed by an exclusive diet of specially cultivated chicory herbs for the final 35 days. It’s during those last 35 days feeding on the chicory pastures, where the higher levels of Omega-3 and polyunsaturated fats are produced. Resulting in delicious, premium quality lamb that is finely marbled, holds it shape and texture, that’s versatile to cook with.


This makes the Lumina Lamb Leg very forgiving when cooked, due to the fat content. It's really suitable for chefs of all standards.


*This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.



Recipe Guide by Ioannis Grammenos (Executive Chef of the Heliot Steak House)
Lumina Leg of Lamb with Rosemary & Roast Vegetables

Ingredients:

1 Lumina leg of lamb – bone in

7 garlic cloves

2 shallots cut in quarters.

3 tablespoons of Harissa paste (recipe below)

1 teaspoon caraway seeds

1 teaspoon coriander seeds

½ bunch of fresh thyme

100ml of extra virgin Greek olive oil

200gr strain Greek yoghurt.

salt and black pepper


Vegetables

750g of new potatoes

300g rainbow carrots

1 swede cut into small pieces


Harissa Paste Recipe

10-12 dried red chilli peppers

3 cloves garlic, minced.

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground caraway seeds

1/2 teaspoon cumin

Preparation:

Soak the dried chillies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chilli peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in an airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep it in for a month in the refrigerator.


Lamb Recipe

Start by preparing your lamb by washing it and drying it with a cloth.

With a sharp knife score all sides of the leg ½ inches deep and 2 inches apart crosshatch. Then sprinkle with a generous amount of salt and let it rest for a couple of hours.

Prepare the harissa paste a day in advance. Use 3 tablespoons for the lamb recipe and keep the rest in the fridge for 4-6 days.

In a food processor add the harissa paste, garlic, shallots, caraway, coriander, olive oil and mix all together very well.

In a mixing bowl add the harissa mix, then add the Greek yoghurt and mix well.

Place the leg of lamb in a tray covered with parchment paper and brush the bottom side of the lamb with the harissa and yoghurt sauce, making sure the marinate is filling. Use slits and cuts and do the same on the top of the lamb by adding the rest of the marinade.


Prepare the veg,

In a big mixing bowl add the washed new potatoes and the rainbow carrots. Add the swede clean and cut into small pieces like the new potatoes, season with salt and pepper. Add the fresh thyme and olive oil and mix well.

Place the vegetables around the lamb leg and roast the lamb in a preheated oven at 180 degrees celsius, covered with parchment paper for 1 hour and 20 minutes.

For the last 20 minutes uncover the leg of lamb until takes a nice golden-brown crust.
Enjoy!