Composition of Lamb

August 23, 2017

One of the last dishes from New Zealand before I moved. Quality New Zealand lamb, seared to a beautiful medium rare, served with slow roasted courgette and beetroot salsa (inspired by Chimichurri, of course). All this served on a bed of butternut and kumara puree. This was fantastic, recipe follows.

Ingredients

1 Courgette per person, cut lengthways

1 Lamb Leg Steak Per Person

2 Beetroot, peeled and grated

1 Bunch of Curly Parsley

Red Wine Vinegar

A couple of handfuls of Bean Sprouts

Raw Almonds

1 Clove of Garlic

100ml Cream

Fresh Oregano

2 Teaspoons Dried Marjoram

1 Sweet Butternut, peeled and diced

1 Large Orange Kumara, peeled and diced

Olive Oil

Sea Salt Flakes

Pepper 

Method

Preheat the oven to 140 C. Rub the courgettes in olive oil. Sprinkle lightly with salt. grind with pepper. Put it in the oven for the duration of the cook.

 

Dry the lamb with a paper towel. Salt lightly with seat salt flakes.

 

In a large pot, cover your diced butternut and kumara with water and bring to a boil until tender. Blend it all up on highest setting including boiling water and dried marjoram. Transfer back to the pot, stir in the cream and put on a low heat. Slowly reduce, to a puree texture that holds folds for a second when stirred.

 

Now for the beetroot salsa. Take the curly parsley and the garlic. Finely mince them together with a sharp knife. Once that's done, roughly chop in the almonds and oregano, then mix through with the grated beetroot and bean sprouts. Soak with red wine vinegar, (about a 1/4 cup, more if you want), then cover with olive oil. Sprinkle with sea salt and a generous few grinds of pepper, then stir it through. Set aside for serving.

 

Fry the lamb steaks on a high heat flipping every minute, depending on the size of the steak to a medium level. Cut into strips. Take out the courgette.

 

Salt the puree to taste. Serve the salsa on a bed of the puree. On top, the courgette and the lamb. Pepper well, then serve.

 

Enjoy!

 

 

 

 

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