provided by Kangarilla Road Winery
Beef and Lamb Ambassador Alistair Parker loves simple, robust flavours. This is a great dish for the barbecue with tender lamb, kumara, beans and tomato relish creating a fast and fabulous meal.
Ingredients:
Allow 1-2 trimmed lamb chops, cutlets or fillets per serving
Salt and pepper
1-2 Tbsp oil
Salad
4 small golden kumara, peeled and cut into 2cm dice
¼ cup fresh sage leaves
15 cloves garlic
4 Tbsp olive oil
Salt and pepper
400g prepared green beans, blanched and refreshed
2 Tbsp olive oil
1 ½ Tbsp balsamic vinegar
Fresh tomato relish
Juice of 1 lemon
1 large red onion, peeled and finely sliced
4 large ripe tomatoes, cored and cut into small dice
½ cup each finely chopped cucumber and coriander
¼ cup sliced spring onion
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
Salt and pepper
Directions:
Salad:
Thoroughly coat the kumara, sage leaves and garlic with olive oil. Season, then spread on a baking tray and roast in a pre-heated oven at 1900C for 15 minutes or until kumara is tender. Cool, then combine with green beans in a large bowl with oil and vinegar, and adjust seasoning.
Tomato relish:
Pour lemon juice over onion in a bowl, toss well and marinate for 30 minutes. Combine the tomato with remaining ingredients, add onions and season.
Lamb:
Season the lamb and pan-sear, grill or barbecue in a little oil until cooked to your liking. Rest, covered in a warm place for 3-5 minutes. Arrange the lamb in the middle of each plate with a portion of salad and tomato relish on the side.
Serves 6
