Savour it now or cel­lar it for later, Yealands Es­tate Sin­gle Vine­yard Pinot Noir makes a qual­ity food match

Taste - - The Scene -

Crusted lamb cut­lets with mint salsa READY IN 40 min­utes SERVES 4

2 lamb racks, fat and skin layer re­moved

½ cup panko bread­crumbs

6 cloves gar­lic, minced

2 Tbsp finely chopped fresh rose­mary

4 Tbsp olive oil

1 Tbsp Di­jon mus­tard


½ cup each mint and pars­ley leaves

¼ red onion, chopped Hand­ful capers

3 cloves gar­lic, chopped

Good squeeze lemon juice

1/3-½ cup olive oil

1 Pre­heat oven to 230°C. Move oven shelf to the cen­tre po­si­tion. Re­move lamb from fridge and bring to room tem­per­a­ture.

2 In a medium bowl, com­bine bread­crumbs, gar­lic, rose­mary, salt and pep­per. Add 2 Tbsp of the oil and mix, then set aside.

3 Sea­son lamb all over with salt and pep­per. Heat re­main­ing oil in a heavy oven-safe fry­ing pan. Sear lamb for 1-2 min­utes on all sides. Smear the lamb with the mus­tard then coat in the crumb mix­ture. Cover the ends of the bones with foil to pre­vent them from char­ring.

4 Place racks crust side up in the pan and bake in the pre­heated oven for 20 min­utes for medium (in­ter­nal temp of 60-70) or to your taste. Cover loosely with foil and rest for 5-7 min­utes be­fore carv­ing be­tween the ribs.

5 In a food pro­ces­sor, blitz the herbs, onion, capers and gar­lic to a paste, then add the lemon juice and pulse in enough oil to make a thick, spoon­able salsa. 6 Serve with chunky steak fries or po­lenta chips with the salsa on the side.

TIP Great as a shar­ing dish eaten with the fin­gers or serve plated with veg­eta­bles if you pre­fer.

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