Thursday 6 July 2017

Hazelnut & Mint Pesto Crusted Lamb Chops in Cherries & Red Wine Reduction

*in collaboration with Pure South

The lamb racks from Pure South were so good that I could not resist making another dish. This time, I decided to create a Western rendition using the other lamb rack that I had. Unlike my previous Oriental style Mongolian Roast Lamb Rack 蒙古烤羊排, I kept this Hazelnut & Mint Pesto Crusted Lamb Rack in Cherries & Red Wine Reduction  simple by keeping the spices minimal. I used only olive oil, garlic powder, salt & pepper to marinate and made a cherries and red wine sauce to complement the very tender and  succulent meat.  

To my family and me, both the Western and Oriental renditions were winners. This was only made possible because of the high quality lamb racks from Pure South. Good quality meat does make a difference in cooking!

Do not miss out on the convenience of online ordering. Click on to check it out! From NOW to 31 July 2017, use promo code FARMFRESH2U to get 10% off your first purchase!

Main Ingredients (enough for 2 pax) :
  • 400 to 500 gm rack of lamb 
  • 1 tbsp unsalted butter

Lamb Marinade Seasonings  :
  • 2 tbsp olive oil 
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • a dash of grounded black pepper

Hazelnut & Mint Pesto Crust Ingredients :
  • 50 ml blended fresh mint leaves 
  • 2 cloves finely chopped garlic
  • 2 tbsp finely crushed hazelnuts
  • 2 tbsp bread crumbs/panko
  • 1 tbsp olive oil
  • few drops lemon juice
  • salt (to taste)
  • a dash of grounded black pepper

Sauce Ingredients :
  • 15 pcs pitted cherries
  • 1/2 cup red wine
  • 1 tbsp sugar
  • 1/2 cup chicken stock

Garnishing :
  • few pcs of mint leaves
  • few cherries

(tsp = teaspoon; tbsp = tablespoon) 

Objective : Pan sear then oven roast to achieve preferred medium at internal temperature of 60C.

Method :
  1. Combine all lamb marinade seasonings in a bowl and mix well.
  2. Coat mixture evenly on all sides of lamb rack. 
  3. Transfer lamb rack and all seasoning mixture into ziploc bag. Seal and chill overnight in refrigerator.
  4. Remove lamb rack from refrigerator 30 minutes before cooking.
  5. Preset oven to 200C (grill mode; fan assisted).
  6. Combine all crust ingredients together and mix well.
  7. Firmly press crust ingredients on top side of lamb rack to create a crust layer. 
  8. Heat butter in frying pan at medium heat.
  9. Pan sear rack of lamb for 1 minute each side. Then set aside to rest.
  10. Place lamb rack in roast pan. Cover with foil and send to oven to roast at 200C for 10 to 15 minutes (or to your preferred doneness). Use middle tier.
  11. Remove foil in last 5 minutes.
  12. Use a meat thermometer to check internal temperature of lamb rack intermittently. A perfect medium is achieved once it reaches 60C to 64C internal temperature.
  13. Remove roast pan from oven, cover with with foil again (to retain moisture) and leave to rest for 10 minutes before serve.
  14. Meanwhile, prepare sauce by heating sugar in saucepan. Once sugar starts to caramelise, fold in pitted cherries and cook till softened and caramelised. 
  15. Turn to high heat. Fold in red wine, chicken stock and stir. Allow sauce to thicken and cook down to half. It would take about 10 to 15 minutes cook time. Strain through a sieve when ready.
  16. Carve, plate, garnish and serve warm with sauce. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

About Pure South Lamb
Grass-fed and grown in New Zealand using free range farming methods, Pure South Lamb is tender, succulent and flavourful. Low in fat and enriched with iron, zinc and vitamins, it's both highly nutritious and incredibly delicious! 

Crowned the 2016 winner of the coveted Beef & Lamb Glammies Award - Retail Champion.


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