New Zealand Lamb Sauce Food

NEW ZEALAND LAMB SAUCE

Steps:

• Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste.
• Makes 1/2 cup.

GRILLED NEW ZEALAND LAMB RACK WITH ASIAN RATATOUILLE, SHOESTRING POTATOES, AND ROASTED GARLIC INFUSED JUS

Steps:

• In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes. Quickly grind the peppercorns just until broken up. In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight.
• Prepare an outdoor grill, or preheat the broiler. Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare.
• Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced. Alternatively, cut the racks into double chops.
• Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it. Place a small amount of the Citrus Fennel next to the chops. Sauce with the Garlic Jus and drizzle everything with the Fennel Oil. Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives.
• Place the eggplant, zucchini, and squash in 3 separate pans. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown. Season with ground black pepper. Set aside. Repeat this process for both the zucchini and the squash. Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add the tomatoes and thyme and continue to cook for another 8 minutes. Remove from the heat and let cool. Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce. Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps.
• In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots. Season with salt and pepper.
• In a mixing bowl, combine the oil, and prepared fennel seeds and turmeric. Let stand 24 hours.
• Preheat oven to 350 degrees F.
• Prepare an ovenproof saute pan over high heat. Add the oil, shallots, and garlic. Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning. Remove the pan from the oven and return to the medium heat on the stove-top. Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce. Add the chicken stock, thyme, and further reduce by 1/2. Season the reduced sauce and then strain to remove the garlic and shallots.
• Julienne the potatoes or using a sharp knife, cut them into thin strips. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes. Drain on a paper towel and keep at room temperature.
• When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp. Drain on paper towels and sprinkle with salt.

NEW ZEALAND HIGH COUNTRY SHEEP STATION ROAST LAMB

Steps:

• Pre-heat your oven to 450°F (225°C).
• Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
• Rub in the sugar all over the lamb.
• Salt and pepper all over.
• NO fat, oil or butter etc is necessary.
• (Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
• Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
• After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
• Turn down the oven to 375°F (190°C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
• Use a skewer to check that the juices are running clear from the thickest part of the meat.
• REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
• (I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
• If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).

GRILLED NEW ZEALAND LAMB RACK

Steps:

• In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.