4 ounces olive oil |
3 ounces good red wine |
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat |
2 tablespoons chopped lavender leaves |
2 tablespoons minced garlic |
3 tablespoons pineapple juice |
3 tablespoons worcestershire sauce |
1 orange, peeled in strips with potato peeler |
4 ounces sliced onion |
4 star anise buds, cracked |
1 tablespoon cracked black pepper |
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue |
garlic cloves, peeled |
hawaiian sea salt |
freshly ground black pepper |
2 ounces rice wine vinegar |
3 tablespoons granulated sugar |
2 ounces good dry white wine |
3 ounces mango puree |
1 hawaiian (thai) chile pepper finely minced |
1 tablespoons freshly grated ginger |
2 ounces veal stock |
2 tablespoons fresh chopped mint leaves |
hawaiian sea salt |
fresh ground black pepper |
vegetables, grilled |
mango slices, grilled |
feta cheese |
mint sprigs |