February 14, 2025 • 6 mins
Let’s face it, NZ grows great lamb! So on this day, National Lamb Day, we’re celebrating with a delicious lamb dish that relies on the fruitiness of a quince and spicey harissa marinade.
Serves 4-6
Ingredients
1-1.5kg Butterflied leg of lamb, or use steaks, loin chops, or even shoulder chops
Marinade
1 red onion, finely diced
4 cloves garlic, crushed or grated
2 tbsps. vinegar
1 large tablespoon store-bought harissa
1 tablespoon quince paste (can use apricot jam)
2 tablespoons olive oil
1 tsp salt
Method
Mix all the marinade ingredients together and spread over the lamb. Leave overnight if you can, but a few hours will do the trick too.
Heat a BBQ hot plate to medium and cook the lamb, basting with excess marinade as it cooks. Turn as needed and let little bits char a bit.
Serve with salad and a scatter of coriander or parsley.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks.
Speaker 2 (00:11):
Be time to catch up with our cook, Nikki Wicks.
Who's with us this morning, Kilda?
Speaker 3 (00:16):
Yeah, good morning Jack.
Speaker 2 (00:17):
How are you? I'm very well? Thank you? You are?
You are at an almighty celebration, an unrivaled celebration today.
You are at meat Stock.
Speaker 3 (00:27):
I'm at moot Stock. More of them. I'm probably, to
be honest, more of a Woodstock girl, but I am
at meat Stock. It's a huge celebration that they have.
This is the second year in New Zealand, down in
Mystery Creek down here by Hamilton, and a huge celebration
of barbecue culture, live music, butchery schools, a whole lot.
(00:49):
And it's hilarious because there's all these pitmasters. But I'm
actually down here with a crew from cross Ray Barbecues,
which are infra red gas bed bar and so it's
kind of I wouldn't say I'm a pariah there. That
would be too strong, right, But I've got all of
these sort of the boys who are throwing, you know,
all sorts of things on their.
Speaker 2 (01:09):
Butt on the fire.
Speaker 3 (01:11):
I'm popping on the gas.
Speaker 1 (01:13):
Yeah, but I'll tell you what.
Speaker 3 (01:14):
They were very impressed with myself, my chocolate self sourcing
thing that I cracked out yesterday.
Speaker 2 (01:20):
You go, so it just add of interest. Well, what
what like? Because obviously, like you know, barbecuing and pit
culture is going through a bit of a period at
the moment. But you know, there's all sorts of different
gadgets and things you can buy. But what doesn't infrared
barbecue allow you to do?
Speaker 3 (01:37):
Well, it's amazing. It's it's what it is it's great
for the environment because it uses it is by LPG,
so it's dead by LPG, but it heats up these
ceramic plates then push out this infrared heat, so it's
intense heat. And I mean it's extraordinary. I used it
yesterday as a pizza oven as well, and so and
(01:59):
it takes less time to you know, to heat up
and uses about fifty percent less LPG. Really great, I
love it. Yeah.
Speaker 2 (02:07):
So how hot would you how hot would it get?
Speaker 3 (02:10):
Oh? Three fifteen?
Speaker 2 (02:11):
Oh wow? Okay, yeah, I struggle to get my barbecue
over about two hundred degrees?
Speaker 3 (02:15):
Oh no, And it's such a shame to thing. You
have to have a pizza oven as well.
Speaker 2 (02:19):
Yeah, yeah, yeah.
Speaker 3 (02:22):
I really enjoyed. It becomes my total outdoor kitchen during summer.
So I'm loving it. It's actually great, it's fantastic. It's
good festival. So today I will be slinging quite a
lot of sort of beautiful pork with crackling and rotisserie
chickens and all that sort of thing, as well as
my black green chop that self sourcing pudding. But I'll
also be using lamb today because today is New Zealand's
(02:45):
National Lamb Day of February.
Speaker 2 (02:47):
Every year that does that deliberately coincide with meat stock.
Speaker 3 (02:52):
I don't know if it does or not.
Speaker 2 (02:53):
I'm sure someone in the meat community will be able
to come back to us on that someone today.
Speaker 3 (02:59):
Yeah, but I love it. It's nice the anniversary of
the first frozen lamb shipment that off from Port Charmers
to London in eighteen eighty two, and that really changed
things for New Zealand.
Speaker 2 (03:14):
Yet transformed our economy. Yeah, totally, absolutely transformed New Zealand's
history really good.
Speaker 3 (03:19):
Actually, just as we said that, it gave me gave
me shivers because it really did. You know, our lamb
could then get to the rest of the world just
by technology catching up and I'm being able to send
off frozen lambs. So look, I've got a beautiful, beautiful recipe.
This is off so good. So look, you could use
what I love about this is it's really about the marinade.
And you can use any cut of land you like.
(03:40):
You could use lambscakes, loin chops, shoulder toops, probably maybe
on a slower cock. And also you could use a
butterflied leg of lamb, which I just adore. And you
can get your butcher to bone that that out for you.
If you just take that bone out and you've got
this beautiful leg of lamb that takes part the time
to cook. Here's the marinate. It's last quince season, Jack.
(04:03):
I discovered that quince and lamb are really good mates.
So my marinade has got a huge, big dollop of
quince paste in it. Now. Look, if you can't find that,
I'm telling you apricot jam will work just as well.
It's got the sort of tartness and the sweetness that
you need. But quince paste beautiful, A big large tablespoon
(04:25):
maybe even two of store bought horrifica harriss, is that
beautiful spicy spicy spice max from that's made into a
paste from Middle East regions really and it's absolutely beautiful.
Four cloves of garlic. You could crush those or I
actually grape them on a little microplane. Saves you're peeling
(04:45):
it because the peel sort of gets left in your hands,
and you can just grape the flesh of the garlic
in there. One read onion finally dies that. Two tablespoons
of vinegar, so here, we've got something to offset that sweetness.
Also help to break down the lamb and the marinating.
You could use lemon juice for that, that's fine. Two
tablespoons of olive oil, nice big teaspoon of seasole in there,
(05:07):
and just mix all of that together and you've got
this beautiful, vibrant looking sort of orangey. Marinate and then
smother your lamb whatever cut you're using with that. Leave
it over nice if you can. I always read that
in recipe, so Jack and I'm sort of fifteen minutes
before I want to cook it. You can also just
marinate for fifteen minutes heat, have a barbecue hot plate
(05:32):
to about medium, throw your lamb on that, baste it
with any excess. Marinate as it cooks. There's a lot
of sugar in the marinate, so we'll have a tendency
to have a little bit of charring in places, which
I don't mind, and just cook that. Whatever your lamb is,
it's going to time. I'm not going to give you
a cooking time here because it will depend on which
(05:52):
cut you're using. But you'll just find this icy and
beautiful and sort of five minutes before you think your
lamb is ready, give it that final base which will
be just enough to cook that marinate and it goes
all jammy. Serve it with a beautiful, big soul, maybe
some cousscourse, maybe a scatter of coriander, splashy yogurt on there. Honestly,
(06:12):
it's absolutely fantastic.
Speaker 2 (06:14):
That sounds superb sounds absolutely delicious. Yeah, okay, that's definitely
one for me. Thank you so much, and have a
wonderful time with all of all your mates at Meatstock,
won't you. We'll catch you next week, NICKI thank you.
We'll make sure that marinade recipe is up and available
on the news talks. He'd be website as well. You
know where to go news talks. He'db dot co dot Nz.
(06:36):
Forward slash Jack
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, Listen live
to news talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks.
Speaker 2 (00:11):
Be time to catch up with our cook, Nikki Wicks.
Who's with us this morning, Kilda?
Speaker 3 (00:16):
Yeah, good morning Jack.
Speaker 2 (00:17):
How are you? I'm very well? Thank you? You are?
You are at an almighty celebration, an unrivaled celebration today.
You are at meat Stock.
Speaker 3 (00:27):
I'm at moot Stock. More of them. I'm probably, to
be honest, more of a Woodstock girl, but I am
at meat Stock. It's a huge celebration that they have.
This is the second year in New Zealand, down in
Mystery Creek down here by Hamilton, and a huge celebration
of barbecue culture, live music, butchery schools, a whole lot.
(00:49):
And it's hilarious because there's all these pitmasters. But I'm
actually down here with a crew from cross Ray Barbecues,
which are infra red gas bed bar and so it's
kind of I wouldn't say I'm a pariah there. That
would be too strong, right, But I've got all of
these sort of the boys who are throwing, you know,
all sorts of things on their.
Speaker 2 (01:09):
Butt on the fire.
Speaker 3 (01:11):
I'm popping on the gas.
Speaker 1 (01:13):
Yeah, but I'll tell you what.
Speaker 3 (01:14):
They were very impressed with myself, my chocolate self sourcing
thing that I cracked out yesterday.
Speaker 2 (01:20):
You go, so it just add of interest. Well, what
what like? Because obviously, like you know, barbecuing and pit
culture is going through a bit of a period at
the moment. But you know, there's all sorts of different
gadgets and things you can buy. But what doesn't infrared
barbecue allow you to do?
Speaker 3 (01:37):
Well, it's amazing. It's it's what it is it's great
for the environment because it uses it is by LPG,
so it's dead by LPG, but it heats up these
ceramic plates then push out this infrared heat, so it's
intense heat. And I mean it's extraordinary. I used it
yesterday as a pizza oven as well, and so and
(01:59):
it takes less time to you know, to heat up
and uses about fifty percent less LPG. Really great, I
love it. Yeah.
Speaker 2 (02:07):
So how hot would you how hot would it get?
Speaker 3 (02:10):
Oh? Three fifteen?
Speaker 2 (02:11):
Oh wow? Okay, yeah, I struggle to get my barbecue
over about two hundred degrees?
Speaker 3 (02:15):
Oh no, And it's such a shame to thing. You
have to have a pizza oven as well.
Speaker 2 (02:19):
Yeah, yeah, yeah.
Speaker 3 (02:22):
I really enjoyed. It becomes my total outdoor kitchen during summer.
So I'm loving it. It's actually great, it's fantastic. It's
good festival. So today I will be slinging quite a
lot of sort of beautiful pork with crackling and rotisserie
chickens and all that sort of thing, as well as
my black green chop that self sourcing pudding. But I'll
also be using lamb today because today is New Zealand's
(02:45):
National Lamb Day of February.
Speaker 2 (02:47):
Every year that does that deliberately coincide with meat stock.
Speaker 3 (02:52):
I don't know if it does or not.
Speaker 2 (02:53):
I'm sure someone in the meat community will be able
to come back to us on that someone today.
Speaker 3 (02:59):
Yeah, but I love it. It's nice the anniversary of
the first frozen lamb shipment that off from Port Charmers
to London in eighteen eighty two, and that really changed
things for New Zealand.
Speaker 2 (03:14):
Yet transformed our economy. Yeah, totally, absolutely transformed New Zealand's
history really good.
Speaker 3 (03:19):
Actually, just as we said that, it gave me gave
me shivers because it really did. You know, our lamb
could then get to the rest of the world just
by technology catching up and I'm being able to send
off frozen lambs. So look, I've got a beautiful, beautiful recipe.
This is off so good. So look, you could use
what I love about this is it's really about the marinade.
And you can use any cut of land you like.
(03:40):
You could use lambscakes, loin chops, shoulder toops, probably maybe
on a slower cock. And also you could use a
butterflied leg of lamb, which I just adore. And you
can get your butcher to bone that that out for you.
If you just take that bone out and you've got
this beautiful leg of lamb that takes part the time
to cook. Here's the marinate. It's last quince season, Jack.
(04:03):
I discovered that quince and lamb are really good mates.
So my marinade has got a huge, big dollop of
quince paste in it. Now. Look, if you can't find that,
I'm telling you apricot jam will work just as well.
It's got the sort of tartness and the sweetness that
you need. But quince paste beautiful, A big large tablespoon
(04:25):
maybe even two of store bought horrifica harriss, is that
beautiful spicy spicy spice max from that's made into a
paste from Middle East regions really and it's absolutely beautiful.
Four cloves of garlic. You could crush those or I
actually grape them on a little microplane. Saves you're peeling
(04:45):
it because the peel sort of gets left in your hands,
and you can just grape the flesh of the garlic
in there. One read onion finally dies that. Two tablespoons
of vinegar, so here, we've got something to offset that sweetness.
Also help to break down the lamb and the marinating.
You could use lemon juice for that, that's fine. Two
tablespoons of olive oil, nice big teaspoon of seasole in there,
(05:07):
and just mix all of that together and you've got
this beautiful, vibrant looking sort of orangey. Marinate and then
smother your lamb whatever cut you're using with that. Leave
it over nice if you can. I always read that
in recipe, so Jack and I'm sort of fifteen minutes
before I want to cook it. You can also just
marinate for fifteen minutes heat, have a barbecue hot plate
(05:32):
to about medium, throw your lamb on that, baste it
with any excess. Marinate as it cooks. There's a lot
of sugar in the marinate, so we'll have a tendency
to have a little bit of charring in places, which
I don't mind, and just cook that. Whatever your lamb is,
it's going to time. I'm not going to give you
a cooking time here because it will depend on which
(05:52):
cut you're using. But you'll just find this icy and
beautiful and sort of five minutes before you think your
lamb is ready, give it that final base which will
be just enough to cook that marinate and it goes
all jammy. Serve it with a beautiful, big soul, maybe
some cousscourse, maybe a scatter of coriander, splashy yogurt on there. Honestly,
(06:12):
it's absolutely fantastic.
Speaker 2 (06:14):
That sounds superb sounds absolutely delicious. Yeah, okay, that's definitely
one for me. Thank you so much, and have a
wonderful time with all of all your mates at Meatstock,
won't you. We'll catch you next week, NICKI thank you.
We'll make sure that marinade recipe is up and available
on the news talks. He'd be website as well. You
know where to go news talks. He'db dot co dot Nz.
(06:36):
Forward slash Jack
Speaker 1 (06:38):
For more from Saturday Morning with Jack Tame, Listen live
to news talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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