Pre-heat wood-fire oven to 160ºC, core temperature, at least 3 hours
before use.
• 1 Tuki Lamb Leg
Marinade:
• 1 cup chopped rosemary
• 3 cloves chopped garlic
• Juice and zest of one lemon
• 1 cup rice bran oil
• Pepper and sea salt
Score the lamb and massage the marinade into the meat. Marinate
overnight. Roast for 2 hours. Rotate meat every half hour. Rest for 15 minutes
in a warm place. Carve. Tuki lamb is so tender it will fall of the bone.
Drizzle with Salsa Agresto.
Salsa Agresto
• 1 cup almonds
• 1 cup walnuts
• 2 cloves garlic
• 2 & 3/4 cups parsley
• 1 cup basil
• 3/4 cup extra virgin olive oil
• 3/4 cup verjuice
Roast nuts separately at 220ºC. Rub walnuts in a tea towel to remove
bitter skins. Allow to cool. Blend nuts, garlic, herbs, seasoning and oil. Then
add verjuice.
