Served with jacket potatoes and green olive mayonnaise

Ingredients (serves 4)

5 garlic cloves, crushed
1-tablespoon paprika
1 large lemon, juiced
1/4-cup olive oil
1.5kg boned kangaroo leg, butterfly
Olive oil
Jacket potatoes, to serve

Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish.  Season both sides of the kangaroo with salt and pepper.  Score the meat (this allows marinade to penetrate).  Place in marinade and turn to coat.  Cover and refrigerate for 3 hours.  Remove from fridge 30 minutes before cooking. Preheat on high heat a fry pan or a dish that can go in the oven.  Put some olive oil then fry the meat on both sides for 10 minutes. Reduce heat to medium-low.  Put in low oven 130 degrees for 30 minutes or until cooked rare.

Green Olive Lemon Myrtle Mayonnaise

1 serve of lemon myrtle mayonnaise
1 cup of good quality green olives finely chopped
5 to 10 Saffron thread

Take one serve of lemon myrtle mayonnaise in which you add 1 cup of good quality green olives finely chopped, and some Saffron thread. Mix well. Cover and refrigerate until ready to serve.

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