Esther Blythe’s spring lamb cutlets on a pumpkin, chickpea & tomato stack.

To vote, leave a comment OR “like” this post (if you’re a wordpress member) – not both please

Esther’s spring lamb cutlets on a pumpkin, chickpea and tomato stack.

Spring lamb cutlets resting on a pumpkin, chickpea and tomato stack.

Served with carpaccio beetroot, finished with salsa verde.

Serves 4

• 12 lamb cutlets, sliced to separate individual cutlets
• 1 Chilli, diced
• 4 Tbsp fresh chopped Rosemary
• 4 Tbsp Rice Bran oil
• 1/2 Large pumpkin, skinned and diced into 2cm by 2cm cubes
• 200g chickpeas, drained and rinsed (Iposea from Mediterranean Food Co)
• 200g Sabato semi-dried tomatoes (From Mercato)
• 1 finely diced garlic clove
• 2 Tbsp of each: water, De Cecco olive oil, De Nigris balsamic vinegar, De Nigris red wine vinegar (oils and vinegars from Mediterranean Food Co)
• Good handful Coriander leaves
• 2 Large Beetroot
• Handful of fresh spring salad greens

SALSA VERDE

• 1/2 cup of each: Mint, Parsley, Fennel or Dill
• 3 Tbsp capers
• 2 tsp dijon mustard
• 1 Garlic clove, chopped
• 4-6 Tbsp EVOO
• 2 tsp lemon juice
• salt & pepper

Try to source all fresh ingredients

1. Combine Chilli, Rosemary and oil and spread over the lamb to marinade. Set aside
2. In a bowl combine semi dried tomatoes, water olive oil, balsamic & red wine vinegar. Set aside. This will soften the tomatoes more.
3. Place diced pumpkin on oven tray and bake at 180 for about 1/2 hour, until soft and slightly caramelized, remove and set aside to cool.
4. Bring a pot of water to the boil and add Beetroot, cook for 15mins on hard boil, drain and when cool, peel of skin. Using the largest part of the beet slice as thin as possible, select out the largest 6 rounds from each beet.
5. Mix Pumpkin, Chickpeas, garlic, tomatoes + liquid and chopped coriander.
6. To make the Salsa Verde, add all ingredients to a food processor, adding oil last to get a nice smooth consistency. Season with salt and pepper to taste.
7. In a large saucepan heat a little more Rice bran oil to hot. Add cutlets to pan, searing hot for one minute a side. Remove, cover with tin foil and rest.
8. To plate up, place 3 Beetroot slices per plate, leaving a gap in the middle, use a food ring (or just spoon onto plate if you don’t have one) to create a stack of pumpkin mix in middle of plate, stack 3 cutlets per plate around the pumpkin, where the bones lock rest some fresh greens on top, put a teaspoon of the Salsa Verde on the beetroot slices.

Recipe by Esther Blythe, Akaroa (MasterCook Akaroa Winner & Owner of Akaroa Masterpieces Catering)

This is Esther’s second entry for the Feast of Canterbury & Two Spoons Spring Recipe Competition

A few more ingredient notes from Zo:

I’ve tried the Sweetbriar Merino Lamb rack, and their lamb really is super amazing. Available from Christchurch Farmers’ Market, Lyttelton Farmers’ Market, and Rare Fare.

Almost all the fresh ingredients will be available at Farmers’ Markets, and they will likely be a whole lot fresher!

Advertisement