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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