Easter time. The new season tender lamb dates back to the Old Testament, an item specifically related to Christ, the ‘Lamb of God.’ This special Easter recipe from LUUCA at Villa Rosa Kempinski perfectly sums up what this establishment is about; unpretentious, earthy, homely meals that have been drawn into world class cuisine with subtle, but very clever nuances.
This lamb is paired with a vibrant, pistachio seasoned crust and served over a roasted tomato and red pepper rouille; colourfully celebrating new harvest. Cooked to pink perfection, this is a dish worth savouring and enjoying with a lovely Shiraz wine pairing.
Serves 1
- 1 Lamb rack with four cutlets
- 2 tbs ground pistachio
- 1 tbs bread crumbs
- 60 g cherry tomatoes
- 1 big red bell pepper
- 1 tbs finely chopped spring onion
- 1 tbs finely sliced garlic
- 4 tbs fresh cream
- 4 small scallions
- 2 basil leaf
- 8 New potatoes
- 2tbs mixed chopped herbs(rosemary,sage,thyme,parsley)
- 5 tbs extra virgin olive oil
1.Preheat the oven to 200˚C. Trim any excess fat from the lamb racks. Cut small slits in the topside of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits. Rub the rack with a tbs of olive oil, season well and let it rest.
2.Place the bell pepper in the oven for 15 minutes, let it roast and wrap it in aluminium foil, allowing it to cool. Once it is cool, peel it and cut in thin strips.
3. On a hot grill, sear the scallion and the cherry tomatoes for a few minutes. Let the tomatoes cool and keep the scallions warm in the oven.
4. Mix the ground pistachio and the bread crumbs and coat the lamb rack.
5. Half the new potatoes and boil in a pot of hot water for 5 minutes. Once tender, season with 2 tbs olive oil, salt, black pepper and the chopped herbs.
6. On a hot grill, sear the lamb rack until the crust is golden and place into the hot oven along with the potatoes and cook for 20 minutes for medium–rare, or until cooked to your liking.
6. As the lamb rack is cooking, prepare the sauce. Warm up 1 tbs of olive oil and add the spring onion. Add the roasted peppers and the grilled tomatoes. Cook for 2 minutes and add the fresh cream.
Let this simmer for 5 minutes, seasoning with basil, salt and black pepper. Blend it and keep it warm.
7. For plating, first add a layer of bright bell peppers and tomato sauce. Place the hot rack of lamb on top. Garnish with the roasted baby potatoes and the scallion that was kept warm. Finish with a drizzle of olive oil and a rustic scattering of pistachios.
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