Spring lamb back strap with balsamic glaze, Gargoillou salad and crispy coated asparagus
Kirsty Cardy, 28 years old, Auckland
Spring lamb back strap with balsamic glaze, Gargoillou salad and crispy coated asparagus
Lamb and glaze
1 Tbs Mainland Butter
2 garlic cloves, finely chopped
1/2 cup balsamic vinegar
2 Tbs brown sugar
1 lamb back strap
1 Tbs fresh rosemary leaves, finely chopped
1 garlic clove, finely sliced
Gargoillou salad
5 baby potatoes
2 asparagus spears
1 egg, lightly beaten
1/4 cup rice bubbles, crushed
1 courgette, sliced
Mainland Parmesan cheese, shaved
2 baby purple carrots
1/4 cup micro greens
Small handful of edible flowers
2 pickled garlic shoots or capers
Asparagus puree
1 garlic clove
1/4 onion, sliced
1 bunch asparagus
Beetroot vinaigrette
1/2 cup white balsamic vinegar
1 large beetroot, peeled, cubed
4 whole cloves
Olive oil
1 Preheat the oven to 180 C.
2 For the glaze, heat a frying pan over a medium heat; add Mainland
Butter and garlic, sauté until soft. Add balsamic vinegar
and brown sugar, reduce heat and reduce by 1/3.
3 Combine the rosemary and garlic in a small bowl, season the lamb
back strap with salt and pepper, then roll in the rosemary and
garlic mixture, set aside.
4 Bring a saucepan of salted water to the boil then reduce to a
simmer; cook the potatoes until tender, drain. Coat the asparagus
in the beaten egg then coat in rice bubbles. Heat an oiled frying
pan over a medium heat, shallow fry the asparagus until golden,
drain onto paper towel. Cut the blanched potatoes in half, place a
parsley leaf and piece of shaved parmesan in the centre then using
the same frying pan fry until both sides until golden. Remove and
again in the same pan, place the courgette rounds, topped with a
shave of parmesan, cook until bottom of courgette is golden and
cheese has begun to melt. Cut grooves down the length of the
carrot, then cut into rings, they should look like tiny
flowers.
5 For the asparagus puree, heat a frying pan over a medium heat,
add Mainland Butter, sauté the garlic, onion and asparagus
until tender, season. Place in a processor until process to a
smooth puree.
6 For the vinaigrette, pour the vinegar in a saucepan, add the
beetroot and cloves, place over a medium heat and allow to simmer
until beetroot is tender and liquid reduced. Remove cloves and
strain liquid into a jug, puree beetroot with a little reserved
juice, then add to salad. Combine olive oil with the remaining
reserved liquid, season and whisk into a dressing.
7 Heat an oiled ovenproof frying pan over a high heat, sear lamb
for 3 minutes each side then place in oven for 5-10 minutes or
until cooked to your liking. Take out, spoon over pan juices then
rest for 10 minutes. Cut into even slices on an angle.
8 Arrange the salad on a serving plate, with the lamb sliced in the
centre, spoon small amounts of the asparagus puree over the plate
top with the carrot flowers, with the asparagus spears, potatoes
and courgettes to the sides, lay across garlic shoots and drizzle
with vinaigrette to serve.
Please note - This recipe is untested in the MasterChef
kitchen.
