Dry rub

So Rene Redzipi has taken a great approach to defining a cuisine – if it doesn’t originate from the Nordic area he doesn’t use it. He is refining and re-inventing the traditional Nordic food so well that Noma is now considered the best restaurant in the world and with it he takes the best chef prize too.

I am interested in defining and creating Kiwi cuisine.
New Zealand is too young a country to have a cuisine. Yeah, nah, well maybe.

I am taking the approach that if I keep looking I might find it. So to Mexico and I grab a Molcajete – a volcanic rock pestle and mortar. (Actually Crate and Barrel)
Off to North Africa through India and the Mid East on the ancient spice trail (actually, a few supermarkets with the memories of spice markets in Turkey and Morocco) – ah New Zealand was a pioneer in free/open trade reforms – trade is part of our culture and cuisine? And we were at the forefront of pacific rim fusion. Our most famous chef – Peter Gordon is a fusion justifier. Something about corn being introduced to Europe. Only ever eaten at his Tapas place in Auckland and Public in New York but don’t feel either count as experiencing his food and I not even sure of the extent of his involvement in Public. Miso bun venison burger did sound like him but back to my magical trip to the Arabic spice markets looking for a mix to rub on the ingredient New Zealand produces so efficiently- it go’s baaaa and is wooly. We have more of the adult version than people. I think you got it.

Toss your mix of spices in a pan and dry roast until you make silly noises at the smell wafting around. Deep inhales and satisfied exhales punctuated with m’s and r’s.

Grind in your new kitchen toy

Add some more spices and seasoning

Dry your lamb well and rub (one out) all over

Cook it –you want better instructions? Bbq over a roaring Manuka wood fire until well charred all over 6-12 minutes or toss in a blazing oven 250 C / 475 F for 12 minutes turning halfway through cooking process.

Rest,

finish the accompaniments, some fresh chili, ginger and garlic cooked slowly in olive and sesame oil, add left over sweet potato and rice, increase heat and toss in spinach, season s+p and a grate of nutmeg and some citrus zest. Toss through herbs

Plate

Slice lamb

Flick with hummus thinned down with lemon juice to saucy consistency and sprinkle with a little fluer de sel – flaky salt