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Lamb Cutlet with Smoked Shank on Mint Pea Puree

The very modern blend of Maori heritage and French training means New Zealand chef Rex Morgan is just as happy knocking out modern bistro dishes made of New Zealand’s superb produce – lamb, kumara, avocado oil – as he is coming up with dishes that express the special qualities of Maori culture, using horopito (bush pepper), fern tips and kelp pepper.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Cutlet with Smoked Shank on Mint Pea Puree.


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Posted by BezzReport
Great dish, I added spring onions into the lamb shank spring rolls which freshened and lightened them up beautifully. Top notch dinner party dish.