SPICED LAMB CHULETA WITH CRAN­BER­RIES, CO­RIAN­DER & EGG­PLANT PUREE

Cuisine - - GUEST CHEF -

SERVES 4-6

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.

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