From Nourish by Simon Gault (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland).

This is a simple but classic New Zealand leg of lamb recipe.

2 tender sprigs of rosemary

leaves from 4 stalks of thyme

2 cloves garlic

1/2 cup Pukara extra-virgin olive oil

1 tsp cayenne pepper

1 tsp salt

herb oil

Finely chop the herbs, then place with the rest of the ingredients in a blender and process until smooth. Set aside until required.

3 tbsp salted butter

1 medium clove garlic, mincd

6 large portobello mushrooms

1/2 eggplant, cut into 6 strips lengthways

1 1/2 courgettes, cut into quarters lngthways

salt and cracked black pepper

1 red capsicum, cut in half and deseeded

vegetables

Preheat the oven to 180° Melt the butter and add the minced garlic. Place the mushrooms and the prepared eggplant and courgette on an oven tray, season with salt and pepper, brush with garlic butter and roast for 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 220° Plac the capsicum on a greased oven tray, skinside up, and roast for 10 minutes. Remove and allow to cool in a bowl covered with cling film or in a plastic ziplock bag. Once cool, remove as much skin as possible, then cut each half into three strips lengthways.

1kg tunnel boned lamb leg

salt and cracked pepper

lamb

Using a sharpboning or filleting knife, cut along the lamb where the bone has been removed to trim any excess fat and sinew. Season the lamb with the salt and cracked pepper. Rub half the herb oil into the lamb and roll it up, skin-side out. Using cooking string, truss the lamb to restore it to its original shape ready for threading onto the rotisserie skewer. Season the exterior of the parcel and spear it with the rotisserie skewer as close to the centre as you can. Cook, basting occasionally with the remaining herb oil, until the internal temperature measured in the centre of the meat is 58° Remove the meat from the rotisserie and rest in a warm area for 30 minutes (it will not harm it to let it rest even longer, perhaps while you enjoy a first course).

180ml Madeira jus*

6 tsp chocolate balsamic vinegar

jus

Place the Madeira jus in a jug and add the chocolate balsamic vinegar. Mix well to combine.

6 vine ripened tomatoes

6 semi dried tomatoes

assembly

Preheat the oven to 220° Prick the vine tomatoes three times around the calyx (where the tomato was attached to the vine), just breaking the skin. Place on an oiled oven tray and roast until the skin begins to blister and blacken (about 15 minutes). Reheat the vgetables and the jus. Slice the lamb. Arrnage the roasted vegetables, including a tomato, on each plate, then add some sliced lamb. Place a semi-dried tomato on top of the lamb, then pour some chocolate balsamic jus to one side.

SERVES 6

special equipment: meat thermometer

* Madeira jus

* 2kg beef bones with no fat (get your butcher to chop into small pieces)

* 50ml Pukara extra-virgin olive oil

* 1 large onion

* 1 large carrot

* 4 celery stalks

* 1 large leek

* 1 tbsp tomato paste

* 4 litres water

* small bunch parsley stalks

* 10 black peppercorns

* 400ml Madeira

* 1 tbsp redcurrant jelly

Preheat the oven to 200° Place the bones in a roasting tray and roast in the oven for about 40 minutes or until the bones are brown. Remove from the oven and drain off any fat. In a fry pan heat the oil until shimmering. Add the vegetables and saute for 4 minutes, then add the tomato paste. Remove the vegetables and place into a large stockpot with water. Add the bones, parsley and peppercorns. Bring to the boil, skim off any fat and simmer for 6 hours. The stock will evaporate, so after 1 hour add another 1/2 litre of hot water. Remove from the heat and strain. Place the the Madeira and redcurrant jelly in a clean saucepan, and bring to the boil. Add the stock and simmer until a silky smooth, almost gelatinous, sauce consistency is reached. Allow to cool. The sauce can be kpt in the refridgerator for 5 days, or can be frozen in zip lock bags.