Grilled Lamb with Rosemary Potato Pavé and Minted Pea Purée
Inspired by the rustic charm of New Zealand's pastoral landscapes, this dish captures the essence of the region with succulent grilled lamb paired with a silky rosemary-scented potato pavé and a vibrant minted pea purée. A feast for the senses, bringing fine dining to your home.
Step 1: Preheat the oven to 350°F (180°C). Thinly slice the potatoes using a mandoline. In a saucepan, heat heavy cream with rosemary and garlic until infused, then strain.
Step 2: Layer the potatoes in a greased baking dish, seasoning each layer with salt and pepper. Pour the cream over the potatoes and dot with butter. Cover with foil and bake for 1.5 hours. Once cooked, let it cool then press with a weight overnight in the fridge.
Step 3: Season the lamb racks with salt, pepper, and olive oil. Preheat grill to high. Grill for 3-4 minutes per side until you reach desired doneness. Let them rest.
Step 4: For the pea purée, boil peas until tender, then blend with mint, chicken stock, and a knob of butter. Season to taste.
Step 5: To serve, cut the potato pavé into neat squares and crisp in a hot pan. Plate with the grilled lamb and a spoon of minted pea purée.
Grilled Asparagus with Lemon Zest
A glass of New Zealand Pinot Noir
Contains dairy