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.
Serves 6
Ingredients
- 3 lamb racks (trimmed)
- 300g smoked braised boneless lamb shank (lamb shank meat removed from the bone and smoked heavily over wood chips, diced and then braised as normal.)
- 6 spring roll wrappers
- egg white for pastry
- 3 cups cooked peas
- 1 tbsp mint leaves
- 100ml water
- 50ml pure olive oil
Method
- Season the racks with salt and pepper. Seal for two minutes on each side, then roast for 14 minutes at 190˚C.
- Rest for three minutes and serve half a rack per portion.
- Make spring rolls using smoked braised lamb shank, sealing the pastry with egg white. Deep fry for four minutes.
- For the pea puree place pea, mint leaves, water and olive oil into a small pot and heat until simmering. Simmer for three minutes, season and then blend until smooth.
Notes & Tips
