SPICED LAMB CHULETA WITH CRANBERRIES, CORIANDER & EGGPLANT PUREE
The pickled daikon needs to be made two days in advance.
FOR THE PICKLED DAIKON
200ml rice vinegar 100g sugar 1 daikon, peeled, thinly sliced black sesame seeds to garnish (optional)
Combine the rice vinegar, sugar and daikon in a sealable plastic bag, squeezing out the air before closing. Refrigerate for 2 days before using, garnished with black sesame seeds.
FOR THE CORIANDER PASTE
2 packed cups coriander leaves 1-2 jalapeño chillies, coarsely chopped 1 spring onion, coarsely chopped 1 small green tomato, cored, coarsely chopped 1 clove garlic 2 teaspoons lime juice 1 teaspoon sour cream 2 tablespoons thick Greek yoghurt pinch of sea salt
Put all the ingredients in a food processor or blender and blitz until smooth, scraping down the side of the bowl occasionally.
FOR THE CRANBERRIES
125g dried cranberries 2 strips of orange zest juice of 2 oranges 1 teaspoon white wine vinegar ½ cinnamon stick 1 star anise
Soak the cranberries in warm water for 5 minutes then drain. Put the orange zest and juice in a saucepan with the drained cranberries, ¼ cup water, the vinegar and spices. Bring to the boil, then simmer gently for 5 minutes. Remove the spices and allow to cool before using.
FOR THE EGGPLANT PUREE
2 eggplants 1 clove garlic juice of 1 lemon ⅓ cup sesame seeds, toasted ½ teaspoon ground cumin 2 tablespoons chopped canned chipotle in adobo sauce
(I used La Morena brand, available at good supermarkets) ¼ cup olive oil
Preheat the oven to 230°C. Put the eggplants on a baking tray and bake for 30 minutes or until the skins are charred and the eggplants are collapsing.
Remove from the oven, cut each eggplant in half and using a teaspoon, remove and discard the seeds.
Scrape out the flesh and put into a blender with the remaining ingredients. Puree until the eggplant has a fine, smooth texture. Season to taste with salt.
FOR THE LAMB & TO SERVE
2 tablespoons ground cumin 2 tablespoons ground coriander 2 tablespoons dried oregano 1 teaspoon ground dried garlic (garlic powder) 1 teaspoon ground ginger 1 teaspoon chilli powder 1 teaspoon dried thyme 1 teaspoon ground black pepper 2 lamb racks, cap on vegetable oil for rubbing baby coriander to garnish
Combine the spices. Cut the racks of lamb between each bone into cutlets and rub with the spice mix. Leave to rest for 40 minutes.
Drizzle the cutlets with vegetable oil and season with sea salt. Rub each cutlet to massage in the flavours.
Heat a barbecue or grill pan to high heat. Cook the cutlets for 2-3 minutes on each side then remove from the heat and rest for 5 minutes.
To serve, divide the eggplant puree among plates, top with the coriander puree, lamb cutlets, cranberries and pickled daikon and garnish with baby coriander.
WINE A perfumed Hawke’s Bay syrah. We recommend the Esk Valley Hawke’s Bay Syrah 2014.