Send to a friend Roasted Lamb Backstraps with Baby Beetroot, Watercress and Feta Salad
Posted by Al Brown in Recipes: Lamb, 2010.08.16
Lamb, beetroot and feta, is one of those heavenly combinations that is just a perfect marriage of flavours. The Wharekauhau lamb backstraps from Harringtons, baby beetroot and Kingsmeade Castlepoint Feta used in this dish combine beautifully to create a delicious winter salad.
And don’t forget to check out the wine and beer matches from the Regional Wines Team below.
Recipe
Serves 6
Step 1. Cooking Beetroot
Ingredients…
2 bunch Baby Beetroot
1/3 cup canola oil
1/3 cup water
Method…
Preheat oven to 180 degrees.
Remove any leafy tops off the baby beetroot and discard. Place them in a small oven proof dish, pour over the canola oil along with the water. Cover with foil and roast in the oven for an hour or so until the beetroot are soft through. Remove and cool before peeling and discarding the outer skin. Slice beets into quarters, then refrigerate until required.
Step 2. Cooking and Serving
Ingredients…
600 gm Wharekauhau Texel Lamb Back Straps from Harringtons
Sea Salt
Fresh cracked black pepper
Canola oil
Cooked baby beetroot
1 bunch watercress from Cuba Fruit Mart (leaves picked roughly)
1 cup green peas (cooked)
1 cup basil leaves from Cuba Fruit Mart (torn)
100 gm Kingsmeade Castlepoint (Ewe’s Milk) Feta
4 Tbs Olivo Extra Virgin Olive Oil
1 tsp sugar
1 Tbs balsamic vinegar
Sea salt
Fresh cracked black pepper
Method…
Preheat oven to 180 degrees.
Bring the lamb up to room temperature.
Season the pieces of lamb liberally with sea salt and fresh black pepper.
Place a skillet or similar on high heat, once hot add a little oil followed immediately by the pieces of lamb. Cook for a minute or two on both sides until nicely caramelised, then place in the oven .
Finish cooking for another 3minutes. Remove from the oven and then rest in a warm place for 5 minutes.
To serve, place the beetroot, watercress, feta, peas and basil in a large mixing bowl. Mix the olive oil, sugar and balsamic vinegar in a separate bowl until combined. Pour dressing onto beet salad and toss gently until coated. Arrange the salad on serving plates.
Slice the lamb into half centimeter thick slices. Top the salad with the lamb and serve immediately.
Wine & Beer Match
Sileni Estates ‘The Triangle’ Hawke’s Bay Merlot 2008 – Retail $27.25
The classic match with roast lamb is wine from the Bordeaux varietals. Sileni’s ‘The Triangle’ Merlot 2008 must be the best under this label. It is not as powerful and oaky as other examples as winemaker Grant Edmonds strives for elegance, which is ideal with the lamb’s relatively subtle flavour. Merlot has good tannin structure to work with any red meat texture and it is a proven fact that the tannin integration with protein results in harmony and richness. This Merlot has dark plum and earthy elements which will be highlighted by the beetroot, and the tobacco-herb nuances of the wine will complement the watercress in the salad. You can’t go wrong... To buy this wine from Regional Wines & Spirits, click here.
3 Mont is a classic of the Biere De Garde style from French Flanders. This strong pale golden ale combines a rich malt profile, and a lightly herbaceous hop flavour with a hint of tangy cellar character. Packaged in 750ml wine bottles and weighing in at 8.5%abv, 3 Mont is a perfect candidate to share at the table with food. The beers’ slightly nutty toasted malt character stands up to the richness of the lamb while the earthy tangy cellar character compliments the sweet earthy notes in the beetroot with the herbal hop accented finish cleansing the palate of olive oil and lamb fat ready for another bite. Click here to buy this beer from Regional Wines & Spirits.
