Aotearoa Charcoal Flavors

Experience the authentic taste of New Zealand with the Aotearoa Charcoal Flavors, a dish inspired by traditional Maori cooking methods. Embodying the cultural essence of the Pacific, this recipe combines unique native ingredients with the smoky flavors of charcoal grilling, rooted in the ancient ‘hangi’ tradition. The hangi, a pit-based cooking technique, utilizes heated stones to slow-cook food, enhancing its natural flavors. This modern interpretation maintains the authentic taste while allowing you to prepare it using a charcoal grill at home.

Ingredients

• Lamb (preferably bone-in leg or shoulder)
• Kumara (sweet potatoes)
• Pumpkin
• Cabbage
• Carrots
• Watercress
• Horopito (native pepper leaves)
• Kawa (a type of seasoning)
• Olive Oil
• Sea Salt
• Black Pepper
• Charcoal (for grilling)

Preparation

Marinating the Lamb

Begin by preparing the lamb. Make deep cuts across the meat to allow the marinade to penetrate. Create a marinade using olive oil, crushed horopito, sea salt, and freshly ground black pepper. Rub the mixture generously over the lamb, ensuring it coats evenly. Cover and refrigerate overnight or for at least 4 hours.

Preparing the Vegetables

Peel and chunk the kumara, pumpkin, and carrots. Chop the cabbage into quarters. Toss these vegetables in a mixture of olive oil, sea salt, and kawa for an authentic taste boost.

Cooking Process

Preparing the Charcoal Grill

Set up the charcoal grill by lighting the charcoal and letting it burn until it’s covered in white ash. This ensures steady heat distribution and the iconic smoky flavor. Arrange it for indirect grilling.

Grilling the Lamb

Place the marinated lamb on the grill, bone side down. Cover with the grill lid and cook until it reaches your desired doneness. Use a cooking timer to check intervals. This typically takes about 1.5 to 2 hours depending on the size of the lamb.

Adding the Vegetables

About halfway through the cooking time, add the prepared kumara, pumpkin, carrots, and cabbage around the lamb on the grill. Cover and continue grilling until the vegetables are tender and slightly charred.

Enjoying Your Meal

Serve the grilled lamb with a platter of the charred vegetables. Garnish with fresh watercress for a touch of vibrance and additional flavor. Pair the meal with a refreshing Sauvignon Blanc or a glass of cold beer. Relish in the company of friends or family, celebrating the flavors of New Zealand.