Back to Chefs recipe list

“I use Cardrona Merino Lamb.  I think it is the best in New Zealand and I’ve tried a lot.  It’s so tender and has loads of flavor”

James Stapley, Whare Kea Lodge, Wanaka

Ingredients

4 lamb racks (7-8 bones on each)

1 sprig rosemary, leaves coarsely chopped

6 cloves garlic, chopped

3 tablespoons light olive oil

1 cup coarse bulghur wheat

1 cup skinned, seeded and diced tomato

½ cup finely chopped flat-leafed parsley

½ cup toasted pine nuts

1 cup of finely chopped mint leaves

1 cup peeled, seeded and diced cucumber

2 lemons

Maldon sea salt to taste

freshly ground black pepper

50g buffalo yoghurt (Clevedon Valley)

2 eggplants

3 tablespoons extra virgin olive oil, plus extra drizzling

3 medium shallots, finely diced

extra virgin olive oil (I use Cairnmuir)

wild Italia rocket ( if available as its very peppery; otherwise regular), dressed with lemon juice and extra virgin olive oil

Method

Remove the bones from the racks and the sinew so you have very lean loins. Place in a bowl with the rosemary, 4 of the garlic cloves and 1 tablespoon of olive oil.  Cover and refrigerate for 4 hours.  Preheat oven to 200*C.

Put the bulghur wheat in a small bowl and add enough boiling water to just cover it.  Seal the bowl with plastic wrap and leave it to sit for 20 minutes.

Run the steamed grains through your fingers to separate them.  Allow to cool completely then add the tomato, parsley, pine nuts, ½ cup of mint, the cucumber, zest and juice of 1 lemon, 1 tablespoon of olive oil, sea salt and black pepper.  Mix well and set aside at room temperature.

Combine the buffalo yoghurt with the remaining mint, 1 tablespoon of olive oil, sea salt, black pepper and juice of 1 lemon.  Place in a fridge.

Place the eggplants over a naked gas flame until charred all over, then place on a tray in the oven until soft (10-15 minutes).

Put the extra virgin olive oil in a saucepan.  Add the remaining 2 cloves of garlic and the shallots.  Fry gently over low heat until transparent but not coloured.

When the eggplant are cooked, remove the flesh from the skin and discard the skin.  Coarsely chop the flesh and add to the pan.  Season with salt and pepper.  Cook on a low heat for 6 minutes then remove from the heat and set aside.

Remove the lamb from the fridge and allow it to sit for 10 minutes.  Heat a frying pan to hot.  Remove the garlic and rosemary from the lamb.  Sear the lamb for about 30 seconds on each side then place on an oven tray and place in the oven until pink (3-5 minutes, depending on the size of the loin).  Rest in warm place for 3 minutes.

Place some bulghur wheat on each serving plate, spoon some yoghurt around and drizzle a little extra virgin olive oil around.  Reheat the eggplant puree.  Slice the lamb and place on top of the bulghur wheat.  Spoon some eggplant on top.  Garnish with rocket.

Enjoy

Back to Chefs recipe list