LAMB
CUTLETS

With a Thyme and Sweet Corn Soil, Minted Pea Puree, Apple Jellies and Stewed Apple.


Published with permission from Seline van der Wat. All rights reserved.

FOR THE LAMB RACK

Ingredients :

  • 1 Lamb Rack (bone)

  • Robertson’s Combination: 10ml Crushed garlic and 10ml Thyme

  • Zest and juice of a lemon

  • Black pepper

  • Salt 100ml

  • Olive Oil

Equipment   :

  • Dish Towel, 30cm Foil (for wrapping bones), cutting board and knife

FOR THE SOIL

Ingredients :

  • 100ml sweet corn, fried until crispy

  • 50g grated parmesan

  • 20ml sugar

  • 120g butter

  • 150g flour

  • Robertson’s Ground Cumin

Equipment   :

  • Spray and Cook greaseproof spray, Baking tray (that fits in Green Egg), Fork, Mixing bowl

Method :

Mix together the flour, spices, sugar and flour. Bake on the pizza stone until crispy. Mix the sweet corn through it.

FOR THE MINTED PEA PUREE

Ingredients :

  • Pinch of bicarb

  • 1 lemon

  • 300ml frozen peas

  • 250ml vegetable stock

  • 1/2 onion

  • 2 garlic cloves

  • 15ml cream

  • 80g butter

  • salt and pepper

  • a handful of fresh mint

Equipment   :

  • Small saucepan, stick blender, sieve, spatula, 2 mixing bowls.

Method :

Sauté the onion and garlic in half of the butter. Add the peas, bicarb and spices and sauté off for 2 minutes. Add the stock and cook until the peas are totally cooked. Strain off most of the cooking liquid. Blend the peas and mint with the stick blender. Add the rest of the butter and then some of the cream as required for consistency reasons. Add a squeeze of lemon juice, salt and pepper. Strain through the sieve and set aside for plating.

FOR THE APPLE JELLIES

Ingredients :

  • 250ml apple juice

  • 15ml lemon juice

  • 2.5 leaves of gelatine, already soaking in iced water

Equipment   :

  • Small saucepan 

Method :

Heat a third of the apple juice in the saucepan. Dissolved the gelatine leaves in it. Add the rest of the apple and lemon juice and stir to combine in the mixing bowl. Set in a highly greased turbot tray (small enough that the jellies are between 1-3 cm tall). Remove from tray and cu into neat squares to serve.

FOR THE STEWED APPLE

Ingredients :

  • 2 royal gala apples

  • 2ml Cinnamon

  • 2ml Nutmeg

  • 40g butter

  • 60ml port

  • 5ml fresh thyme

Equipment   :

  • Small ,metal baking tray for Big Green Egg, wooden spoon 

Method :

Cut the apples in 2cm cubes and stew in the rest of the ingredients in the big green egg until well cooked.

FOR SERVING

Ingredients :

  • Micro Kohlrabi leaves (or mustard/basil/beetroot micros)

Equipment   :

  • Rectangular serving plate, 2 Tablespoons

TO BE MADE BEFOREHAND

  • 1 x Set Apple jellies

  • 1 x pea puree (smear consistency)


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