[Meat Marinades] NZ Lemon & Rosemary Greek-Style Marinade

• In a medium bowl, combine garlic paste, rosemary, lemon zest, a generous squeeze of lemon juice, a drizzle of olive oil, the salt and a pinch of pepper. • Add lamb rump to marinade, turning to coat. • Cover and allow to marinate, refrigerated, for at least 20 minutes.

• Using tongs, remove lamb from marinade, reserving excess. • Place, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray and spoon over reserved marinade. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The marinade will char slightly in the pan, this adds to the flavour!