Top Shows

MasterChef New Zealand


Episode 3 - Podina lamb cutlets and lamb rack in hoisin sauce

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Episode 3 - Podina lamb cutlets and lamb rack in hoisin sauce

Recipe by Mel and Cerry

Podina lamb
1 Cup Red chillis
3/4 Cup Mint leaves
5 Cloves garlic
1 Spring onion
1/2  Lemon zested
1/2 Lemon juiced
1/2 tsp Salt
1/2 tsp Cumin
2 tbsp Sugar
1 tbsp Fish sauce

Caramelised pineapple
1/2 Can Pineapple
4 tbsp Sugar 

Hoisin sauce
1 tsp Chilli oil (from previous recipe)
2 Cloves garlic diced
2 tbsp Hoisin sauce
2 tbsp Worcestershire

Cucumber pickle 
1/4  Red onion
1/2 Red chilli 
1/4 Cucumber
1/4  Lemon zested
1/2 Lemon juiced

Mint leaves
2 Sliced canned pineapple
2 Lamb rack

Combine everything for the podina In a food processor ad blend to a paste.
For the hoisin, brown the garlic in a pan untill golden add all other ingredients. Cook untiil thick.
Trim the sinew off the lamb racks a season. Cut each in half.
Preheat the oven to 200degrees.
In a hot pan sear the lamb on all sides.
Brush 2 halves with the podina and the other 2 with the hoisin sauce. place into oven for 20 minutes.

For the cucumber pickle combine everything together and dice in the deseeded cucumber

Cook the pineapple slices, in the juice and sugar. Reduce by half.

To assemble lay the pineapple in a line and place the hoisin lamb ontop. Garnish with coriander and chilli slices.
Cut the podina lamb into cutlets and serve with the pickle on the side.