Monday, April 5, 2010

My recipe from Newstalk ZB with Kerre Woodham - Sunday 4th April


Spiced lamb fillet with crispy roasted veges and chickpeas
I made this for dinner for friends last night, and it was delicious – autumny, earthy and sweet.

For the lamb:
1 clove garlic, finely chopped
½ teaspoon smoked paprika
salt & pepper
2 tablespons olive oil
2 -3 lamb backstraps (about 700g total)

For the veges:
4 agria potatoes, washed
400g chunk pumpkin, skin removed
1 x 400g can chickpeas, drained and rinsed
1 teaspoon ground cumin
½ teaspoon smoked paprika
olive oil
salt

For the quince and pinot sauce:
1 ½ cups good quality chicken stock
1 clove garlic, finely chopped
¼ cup red wine (I used pinot noir)
1 tablespoon quince paste (or use plum or berry jam)
dash soy sauce


Step 1: Preheat the oven to 200 C.
Combine the garlic, paprika, olive oil, salt and pepper in a large dish and mix together well. Add the lamb and rub in this mixture, until the lamb pieces are well coated. Set aside.

Step 2: Chop the potatoes and pumpkin into bite-sized cubes. Place in a large roasting dish (or 2 if you need to). Add the chickpeas and stir to combine. Sprinkle over paprika, cumin, olive oil and salt, and toss to mix, so all the veges are coated. Place in the oven and bake for 30 minutes or so, until the veges are crispy. Toss once or twice during the cooking time.

Step 3: While the veges are cooking, make the sauce. Combine the garlic, stock, wine, quince paste and soy sauce in a saucepan. Bring to a simmer, and cook until it reduces to a jus – about 15 minutes. Taste and adjust seasoning as needed.

Step 4: Heat a grill pan or bbq grill to a hot heat. Cook the lamb fillets for about 4 minutes on each side – until medium rare. If you like, finish them off in a hot oven. Rest the meat for a few minutes, then slice.

Arrange the lamb on the plates with the veges, some sautéed spinach and the sauce over the top.

Serves 4. 

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