Food
Flavoursome lamb is an ideal ingredient to use in summer salads.
Flavoursome lamb is an ideal ingredient to use in summer salads.
In summer, numerous lamb chops, sausages and other cuts sizzle on backyard barbecues, filling neighbourhoods with tempting aromas. Fast-cooking lamb, which I regard as one of our iconic foods, is ideal to roast over a fire, and the flavour also adapts well to the condiments of many international cuisines. In recent years, we have seen advances in lamb production as farmers strive for higher returns and better-quality meat. The number of sheep on our farms has dropped dramatically from its 70 million peak about 50 years ago, but farmers’ earnings and the associated export revenue remain high as value-added products replace the frozen carcasses of yesteryear. Research and development are making farms more efficient, and innovative breeding programmes are resulting in even tastier meat.
One example is the Omega Lamb Project, which is a collaboration between leading meat processor and exporter Alliance Group, a collection of progressive farmers known as Headwaters and the Ministry for Primary Industries. The project’s aim is to produce the world’s tastiest and healthiest lamb, and increase the value and returns for premium meat.
Over the past 20 years, the industry has focused on selecting animals with lower fat levels, although South Island ewes need a certain amount to survive the winter and raise lambs. Fat is also needed for red meat to process well, cook well and be tender, as much of the flavour is contained in the fat.
The Omega research has found a combination of genetics, management and feeding that alters the fat profile and results in tender, tasty meat with higher – and healthier – levels of “good fat”, namely polyunsaturated fat and omega-3.
Lamb doesn’t always have to be served with traditional spuds and two vegetables, especially in summer when salads are ideal fare. For great results, cook the meat over charcoal or use a heavy, ridged iron pan.
SPICED LAMB CHOP SALAD
8 mid-loin lamb chops
4 tbsp olive oil
1 tsp ground cumin
1 tsp cayenne pepper
1 lemon, zest and juice
8 small potatoes
1 red capsicum
100g feta cheese (sheep’s, if possible) 1 cup rocket leaves
½ cup mint leaves
DRESSING
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil juice of 1 lemon salt and pepper to taste
Place the chops in a shallow container. Mix 2 tablespoons of the oil with the cumin, cayenne, lemon juice and zest and pour over the chops. Marinate for at least an hour.
Scrub the potatoes, then cut in half and simmer or steam until tender. Keep them warm.
Meanwhile, cut the capsicum into strips. Heat the remaining oil in a small frying pan and cook the strips over a gentle heat until soft – 15-20 minutes.
Cut or crumble the cheese into small pieces.
Lamb doesn’t always have to be served with traditional spuds and two vegetables.
Make the dressing by mixing all the ingredients in a small jar. Keep aside.
Cook the chops on a heated grill or in a pan over a medium heat until they are done to your liking (medium rare is best).
Toss the rocket, potatoes, capsicum strips, feta and mint in half of the dressing, then divide among 4 plates. Place 2 chops on top, then pour over the remaining dressing.
Serves 4.
Wine match: pinot noir.
LAMB, TOMATO, AUBERGINE AND PASTA SALAD
600g lamb rump or lamb backstraps 2 tsp fresh thyme leaves
1 tsp ground cumin salt and freshly ground black pepper 6 tbsp olive oil
1 large aubergine (or 3 small Asian
aubergines)
½ cup dried pasta shapes
16 cherry tomatoes
2 small cos lettuces
½ cup young basil leaves (and flowers
if possible)
DRESSING
1 tbsp balsamic vinegar 3 tbsp extra virgin olive oil 1 tsp salt
1 tsp wholegrain mustard
Place the lamb in a shallow dish. Combine the thyme, cumin, salt, pepper and 3 tablespoons of the oil. Pour half of the mixture over the lamb, then leave to marinate for at least an hour or