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MasterChef New Zealand


Episode 27 - Roasted baby lamb (Matt Moran)

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Roasted baby lamb with caramelized yoghurt and vegetables



250g chicken breast

1 egg white

250 ml cream

6 basil leaves

1 breast

1 saddle

1 leg

1 Baby lamb rack

½ tbs Meat glue

100 g Crépinette

1 clove garlic

½ tsp Fennel seed, ground

50 ml Olive oil

6 sprigs thyme

4 cloves garlic

150g salted butter

50 g white Quinoa

500 ml vegetable oil

1 tbs Dijion mustard

1 tbs Chopped chives.



100 g Salted butter

500g Lamb trim and bone chopped up

½ carrots chopped

4 eshallots peeled and slice

4 Button mushrooms, sliced

2 cloves garlic crushed

2 sprigs thyme

1 bay leaf

100 ml white wine

10 ml chardonnay vinegar

1 lt veal stock


Miso and yoghurt

600 g Greek yoghurt

200 g Saikyo shiro miso

50 ml water


Minted pea puree

500g Peas

20 mint leaves



8 Green asparagus

8 baby orange carrots

8 baby yellow carrots

8 baby white onions

10 g butter




Nasturtium leaves

Thyme leaves


To make the chicken mousse dice up the chicken breast then puree in the food processer with the egg white and a good pinch of salt. Pass the pureed chicken through a sieve then chill the chicken in a bowl set over another bowl of ice. When the chicken is very cold beat the cream into the chicken. Finely shred the basil and add to the chicken mouse. Test the mouse for seasoning and consistency. Place mouse into the fridge until needed.

Trim the lamb breast into a even size, season with a little salt and pepper and place into a sous vide bag with a little olive oil. Seal on full bar then place into a pre heated water bath set at 64`c. Cook for 1 hour.

Bone the lamb leg, find the largest mussel on the top of the leg then carefully cut that mussel out from the rest of the leg. Remove all the sinew from the mussel. Micro plane one of the garlic cloves then rub the leg with the garlic, season with salt and pepper and a little of the fennel seeds, place in a sous vide bag with a little olive oil. Place in the water bath set at 64`c and cook for 45 minutes.

For the stuffed saddle first remove the fillet from the under side of the saddle, remove all fat and sinew from the fillet and set aside. Remove the skin from the saddle then remove loin keeping the belly flap attached. Score the in side of the belly and then using a meat mallet bat then belly until very thin. Split the reserved fillet in half to open it up, lightly dust the fillet with the meat glue and press onto the inside of the loin, spoon some of the basil mouse over the loin then dust the belly with the meat glue, roll the loin so that the belly wraps around the loin. Lay out a sheet of the crépinette and then roll the loin in the crépinette, then wrap in cling wrap and secure the ends by tying in a knot. Poach the loin in the water bath set at 64`c for 30 minutes.

To prepare the rack, remove the skin then cut away the fat on the bones from about 1 cm from the top of the eye. Remove the meat from inside the bones and then using a knife scrap the bones clean. Set aside until ready to roast.

To make the puffed quinoa boil the quinoa for 8 minutes in salted water then drain and de hydrate for 1 hour. Heat the vegetable oil in a sauce pan to 200`c. Place the dried quinoa into a sieve and lower into the hot oil. The quinoa should puff up in seconds, drain from the oil on paper towel and season with salt. Leave to cool then mix with the chopped chives and set aside.

For the sauce, heat a heavy based sauce pan over a high heat, add the butter and once it is foaming add the lamb trimmings, season with a little salt and cook until they are well caramelized. Add the carrot, eshallots, garlic and mushrooms. Cook for 5 minutes or until they have softened, drain off some of the far from the pan then add the herbs, wine and vinegar. Reduce the wine to syrup then add the veal stock. Bring to the boil and skim away any scum that form on the surface of the sauce, reduce to a simmer and cook until the sauce is at the right consistency. Taste for seasoning and then pass and set aside until ready to serve.

To make the caramelized yoghurt, place the yoghurt into a sauce pan and bring to the boil. Cook until the yoghurt is golden in colour (do not burn) Remove from the heat and add the miso and water, blend to a smooth puree and then place into s squeeze bottle and set aside.

For the pea puree, boil the peas for 4 minutes or until tender in salted water, drain and puree in blender with the mint until smooth, season and pass then chill over ice to keep the green colour.

Prepare the vegetables and cook each until tender, toss with a little melted butter.



Season the lamb rack with salt and pepper, seal in a small fry pan until lightly brown, place the lamb on it’s fat and add a knob of butter to the pan place in a oven set to 180`c roast for 3 to 4 minutes. Turn the rack over and baste with the butter, add a crushed clove of garlic and a sprig of thyme to the pan and return the lamb to the oven for another 2 to 3 minutes. Remove the lamb from the pan and rest. Remove the breast, loin and leg from the water bath, remove from there bags and dry. Brown each cut in foaming butter and set aside. Warm the pea puree, sauce and vegetables. Place to spoons of the minted pea puree onto the plate. Slice the breast into ribs, brush the fat side with the Dijon mustard then dip the mustard into the puffed quinoa. Cut the rack into cutlets. Slice the loin and leg. Arrange the different cuts of lamb onto the plate and arrange the vegetable around the meat, dot the caramelized yoghurt around, spoon over a little of the sauce and garnish.