Recipes

Hawkes Bay Lamb Loin

6
-

Delicious, unique lamb recipe from "Air New Zealand Great Food Escape". Featuring Sour Dough Onion Crust and Minted Pomegranate Salad

Recipe created for Air New Zealand by Geoff Scott, Chef Owner - Vinnies Restaurant, Auckland, New Zealand

x lamb loins (approx 130gr each, fully trimmed)

4 tablespoons clarified butter (ghee)

flaky Marlborough Pacific sea salt

3 tablespoons red wine jus (rich red wine gravy)

Season the lamb loins on both sides with sea salt, melt the butter in a very hot fry pan then cook the lamb on both sides till caramelised all over. Turn the heat down to low and cook gently till rare. Remove from the pan and rest in a warm place for 10 minutes. When ready to serve cut each loin into three even pieces, place a piece of the crust, cut to the same size of the loin and place under a hot grill. Carefully brown the crust till golden, serve immediately.

Sour Dough Onion Crust

15gr Italian parmesan cheese, finely grated

55gr fine sour dough bread crumbs

1 tablespoon cooked caramelised onions, finely chopped

½ teaspoon rosemary finely sliced

1 teaspoon fresh thyme finely sliced

½ teaspoon flaky Marlborough Pacific sea salt

freshly ground black pepper

25 gr soft butter

¼ teaspoon finely grated garlic

For the crust – place all the ingredients in a bowl and mix together with a wooden spoon. Roll between two sheets of greaseproof paper till 3 mm thin. Keep in the refrigerator till needed. Peel the paper off the crust and cut pieces to the same size of the cooked lamb loin.

Minted Pomegranate Salad

½ cup courgette, diced 8mm x 8mm

½ cup baby spring peas shelled from the pod

3 tablespoons fresh pomegranate seeds

2 cups fancy green lettuce, washed and picked

12 mint leaves

2 teaspoons extra virgin olive oil

flaky Marlborough Pacific sea salt

6 teaspoons pomegranate juice

Cook the courgette and peas together in a pot of salted boiling water for 1 minute. In a small bowl gently mix the hot vegetables with the remaining salad ingredients, season to taste.

To assemble – place the crusted lamb loin onto hot plates, arrange generous spoonfuls of salad next to the lamb then finish decorating each plate with hot red wine jus and a small drizzle of pomegranate juice.

| More

Back to Food Escape Recipes