Speights Ale House Highland Lamb (with capsicum marmalade)3 tender lamb fillets per personolive oilcuminpaprikagarlic50g butter2 sliced onions500ml tarragon vinegar6 star anise1 c sugar2 lemons, juice and zest2 apples, peeled and diced3 red capsicums, slicedRemove and silver skin from the lamb fillets. Add red capsicum and simmer again until the capsicum is just soft. Remove the star anise.Sear the seasoned lamb fillets on a hot grill until medium rare. Remove and slice the fillets. Top with warm capsicum marmalade and kumara straws.

Source: Otago Daily Times April 30, 2020 02:37 UTC