Kelly's Lamb
MasterChef New Zealand - Roasted, stuffed lamb fillet
wrapped in parma ham with kumera chip and carrot puree stack and
mint oil
Recipe by Kelly Young
2 Tbs mint leaves, finely chopped
2 Tbs rosemary leaves, finely chopped
1/4 cup pine nuts, toasted
1/4 cup Mainland Parmesan Cheese, finely grated
Olive oil
8 slices prosciutto di parma
180g lamb fillet
Extra virgin olive oil
Kumera chips
Canola oil, to deep fry
2 kumera, peeled, thinly sliced
2 garlic cloves, halved
Mint oil
1/2 cup mint leaves
1/4 tsp caster sugar
100mls olive oil
1 Preheat the oven to 200 C
2 Place the mint, rosemary, pinenuts and Mainland parmesan in a
small blender and blend with a drizzle of olive oil into a
paste.
3 Lay the prosciutto slices across the chopping board, slightly
overlapping, cut the lamb fillet in half and flatten. Place on
prosciutto slices, drizzle with olive oil and season with salt and
pepper. Spoon the filling onto the lamb and spread across fillet.
Season again with salt and pepper. Roll the prosciutto tightly
around the lamb.
4 Half full a saucepan with canola oil, place over a medium-high
heat until hot enough to deep fry.
5 Rub the kumera chips with garlic then deep fry in batches until
golden and crisp, drain onto a plate lined with paper towel. Season
with salt.
6 For the mint oil, place the mint and caster sugar in a small
blender, drizzle in oil and blend to a mint oil consistency, place
in the refrigerator.
7 Heat an oiled frying pan over a medium heat, cook the lamb rolls
2-3 minutes each side, turning to brown all over. Place the pan in
the oven and cook a further 10-12 minutes or until cooked to your
liking. Take out and rest. Slice in half on diagonal.
8 Place a kumera crisp on a serving plate, top with a spoonful of
carrot puree and repeat with layers. Place the chicken slices to
the other side and spoon over mint oil to serve.
