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MasterClass - Barbecued Hawke's Bay Lamb Short Loin


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Barbecued Hawke's Bay Lamb Short Loin, Telegraph Hill Olive Tapenade, Warm Seasonal Salad and Arataki Honey Spiced Jus

Recipe by Terry Lowe
Serves 4
WINE MATCH: TRINITY HILL THE TRINITY

Arataki Honey Jus
50g Rewa honey
50ml white wine vinegar
1/4 tsp hot English mustard
1/4 red chilli, finely chopped
1/4 tsp coriander seeds, dry roasted
1/4 tsp fennel seeds, dry roasted
1/4 tsp five spice
1/4 tsp ground turmeric
1/4 star anise
1/4 tsp ground ginger
500ml Campbells Real lamb stock

Tapenade
150g Telegraph Hill Kalamata olives, pitted, finely chopped
2 good quality anchovies, finely chopped
Zest of 1 small lemon
2 garlic cloves, finely chopped
50g capers, finely chopped

Lamb
4 lamb short loins
Lupi olive oil, for brushing
Salt and freshly ground black pepper

Warm Salad
200g baby pink Fir apple potatoes, boiled, cut in half
200g baby urenika potatoes, boiled cut in half
8 medium Te Mata Portabello mushrooms
12 asparagus spears, snapped and peeled, blanched for 40 seconds
8 smoked sundried tomatoes, julienned
Micro cress, to serve
Avocado oil, to serve

1. Heat a barbecue grill to medium heat.

2. To make the jus, place the honey, vinegar and mustard in a saucepan and place over medium heat. Allow the honey to caramelise, then add the remaining ingredients. Allow to infuse off the heat for 30 minutes, then strain and place over medium heat and reduce by one third or until thick.

3. To make the tapenade, mix all the ingredients together to form a paste. Set aside.

4. To prepare the lamb, lay the lamb on a chopping board and insert the tip of a sharp knife into the middle of the loin. Make an incision three quarters of the way through the centre of the lamb lengthways, making a pocket. Spoon the tapenade into the pocket and push in with the handle of a spoon. Brush the lamb with Lupi olive oil and season with salt and pepper. Place on the barbecue and grill for 3 minutes on each side. Remove from the heat, cover in tin foil and and rest for 5 minutes. Cut each fillet into 5-6 even pieces.

5. To prepare the warm salad, quickly barbecue the potatoes, mushrooms and asparagus until coloured and warmed through.

6. To serve, arrange the vegetables on a serving plate and scatter over smoked tomatoes. Drizzle jus over the vegetables and arrange the lamb slices on top. Finish with micro cress and a drizzle of avocado oil.

Tips
1. Always dry roast your spices, lightly toast them in a pan over a moderate this enhances the flavor.
2. To store asparagus keep upright in a fridge in water.
3. When barbequing potatoes make sure they are always precooked.
4. Always try and use fresh produce that is in season. It is tastier, nicer and cheaper
5. When cooking meat, always make sure you rest it before serving. Cover and keep in a warm place for about 5 minute for smaller cuts.




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