Saturday Morning With Jack Tame

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 pa