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New Zealand lamb with kumara purée, asparagus, tomatoes and port plum jus

Preparation time:: 60 mins

Cooking time:: 60 mins

Serves:: 4

Ingredients

8 baby vine tomatoes
1 tbs olive oil
2 tsp brown sugar
2 x 6-cutlet racks of lamb, frenched

Salt and pepper, to season

Kumara purée
500g kumara, peeled, coarsely chopped
25g butter
80ml pure cream

Salt and pepper, to season

Port plum jus
150ml port
1 tbs orange and port wine jelly
1/2 x 850g can plums in syrup, drained, syrup reserved, stones removed, cut into quarters

2 tsp sherry vinegar

Crusted asparagus
8 asparagus spears, trimmed
60g raclette*

30g macadamias, chopped

*Raclette is a semi-hard cow’s milk cheese that’s good for melting

Method

1. To make kumara purée, boil or steam kumara for 8-10 minutes or until tender. Drain. Mash, then add butter and cream and mash again. Season with salt and pepper. Cover to keep warm.

2. Preheat oven to 200C. Drizzle tomatoes with olive oil, sprinkle with sugar and place on an oven tray. Cook for 20 minutes or until skins split and char.

3. Meanwhile, season lamb all over with salt and pepper. Heat a lightly oiled frying pan until hot. Cook lamb, fat side down, for 3 minutes Transfer to an oven tray, reserving frying pan. Roast for 15 minutes or until medium rare. Remove from oven, then stand, covered, for 10 minutes.

4. To make port plum jus, deglaze reserved frying pan with port, simmering for 3-4 minutes or until reduced by half. Add jelly and reserved plum syrup. Simmer for 4-5 minutes or until thickened, then stir in plums and vinegar and cook for 1-2 minutes or until heated through.

5. Cook asparagus in a medium saucepan of boiling, salted water for 1 minute. Drain and transfer to an oven tray. Top stalk-end with cheese and nuts, then cook for 5 minutes or until cheese is melted and nuts are golden.

6. Serve lamb with kumara purée, asparagus and tomatoes. Drizzle with jus.

Notes

Tips

- "Frenched" is a term describing the removal of meat from the bone for presentation purposes.
- We wrapped the end of our cutlets in foil to prevent the bones burning.

- If orange and port wine jelly is unavailable, you can use redcurrant jelly instead.

Recipe by Simon and Meg

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