New Zealand Lamb with Summer Garden Vegetables and Herbs

New Zealand Lamb with Summer Garden Vegetables and Herbs

Prep Time

7200 minutes

Cook Time

90 minutes

Serves

4 people
Nobilo Paired New Zealand Lamb

“Mention New Zealand and food to anyone and the first thing they say is ‘LAMB!’—so much so that about 70% of our little fellas are sent overseas. Usually I don’t put it on my menu, but in this case it was too tempting to pass up. The lamb takes on a fantastic texture from salting it in advance, which was discovered by mistake—usually the best way to learn! You have roasted lamb, finished in garlic with nice, subtle earthy accents to the delicious hues of the lamb fat! The garden vegetables are basically a deconstructed approach to a ratatouille, but instead of being overcooked and destroyed, it is gently pan seared. I use baby summer squash, patty pans, baby eggplant, roasted peppers, and zucchini flowers, and garnish with obvious herbs like bush basil and oregano.”
– Chef Matt Lambert

See Wine Parings by Nobilo

Developed by Matt Lambert, Executive Chef/Owner, The Musket Room, New York City
Pairs Well With: Nobilo 2012 Marlborough Icon Pinot Noir

Chef ’s Tip: It’s best to make your own stock rather than buy at a store as the reduction will give you no body and will become salty if you are not careful.

Ingredients

  • INGREDIENTS FOR THE LAMB & JUS
  • 2 New Zealand lamb racks
  • 6 Cups brown chicken stock
  • 1 Cup Nobilo 2012 Icon
  • Pinot Noir
  • 2 Basil leaves
  • 4 Mint leaves
  • Lemon juice
  • 1 Tbsp butter
  • INGREDIENTS FOR THE SUMMER VEGETABLES & GARNISH
  • 8 Baby zucchini
  • 8 Toy box eggplants
  • 8 Yellow patty pans
  • 2 Large red peppers
  • Picked bush basil leaves
  • Picked black mint leaves or
  • blackberry mint
  • Dehydrated squash blossoms
  • Garlic flowers

Preparation

  • 1 FOR THE LAMB
  • 2 Trim and French the bones.
  • 3 Apply a liberal amount of salt.
  • 4 Wrap in plastic and let stand for 4-5 days.
  • 5 Grill or pan roast to an internal temp of 115°F
  • 6 and let rest for at least 10 minutes.
  • 7 FOR THE JUS
  • 8 Reduce the stock by 2 ⁄3.
  • 9 Separately reduce the Nobilo Icon Pinot Noir to 1⁄8 cup.
  • 10 Add herbs, and salt if needed.
  • 11 Add the red wine reduction to jus base.
  • 12 When you are ready, while stirring, add the
  • 13 butter and make sure it becomes one with the
  • 14 stock/jus.
  • 15 Add small amounts of lemon juice to balance
  • 16 out the weight and mouthfeel of the sauce. It’s
  • 17 a personal thing so when you are happy with it
  • 18 the sauce is ready.
  • 19 Add salt only if necessary.
  • 20 FOR THE SUMMER VEGETABLES
  • 21 Cut all vegetables in half and cook in a pan
  • 22 cut-side down on medium heat until golden
  • 23 brown and al dente, approximately 3-4 minutes,
  • 24 depending upon the size of the vegetables.
  • 25 Use olive oil, making sure it doesn’t get too hot
  • 26 as it burns, but allowing its flavor to make the
  • 27 dish sing.
  • 28 FOR THE ROASTED PEPPERS
  • 29 Burn exterior over open flame.
  • 30 Place the peppers into a bowl and tightly wrap
  • 31 in plastic. This continues the cooking as the
  • 32 vegetable will steam, making the skin very easy
  • 33 to remove.
  • 34 Remove all skin and seeds and cut into
  • 35 different shapes.
  • 36 FOR PLATING AND THE GARNISH
  • 37 To plate, simply slice the lamb and stack in a
  • 38 way so that the bones are sticking up.
  • 39 With the roasted vegetables, make a rectangular
  • 40 stack flush against the lamb.
  • 41 The obvious combination of flavor with herbs
  • 42 is mint, and with these vegetables we also used
  • 43 basil. So pick as many leaves as you want and
  • 44 place around the vegetables.

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