Modern New Zealand European


Seared Loin of Lamb with Minted Pea Puree & Crispy Kale

Seared Loin of Lamb with Minted Pea Puree & Crispy Kale




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  1. In a small pot, cover the peas with just enough water, add mint, garlic and a pinch of salt. Bring to a simmer. Cook until soft, drain and puree with half the butter, adjust seasoning and pass through a fine sieve.
  2. Season the lamb loin with salt and pepper. Heat a medium fry pan, add a bit of oil and sear the outside of the lamb loin until nicely caramelised and brown. Continue turning and cook until medium rare, remove from pan to rest.
  3. Deglaze the pan with red wine until nearly evaporated. Add remaining butter and swirl. Add the glaze and simmer for 2 minutes. Remove from heat.
  4. Wash the kale and dry. Fry lightly in hot oil, place on draining paper.
  5. To serve: Warm four plates. Slice the lamb loins on an angle. Place a large spoon of minted pea puree in the centre of the plate and spread in a circle. Arrange the lamb over this and drizzle with meat glaze. Garnish with crispy kale and fresh garden flowers.