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
Mango slices, grilled
For the Marinade:
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
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