What pairs best with with lamb? Red wine of course!
On this episode of My Market Kitchen, we venture to the Coonawarra to taste what this region has to offer. Chef Tobie Puttock cooked BBQ Lamb Cutlets with a Cannellini Bean, Tarragon and Pea Cress Salad, while Adam suggests a perfect wine pairing of Jim Brand Silent Partner Cabernet Sauvignon 2016 or Whistle Post Cabernet Franc 2017.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
12 lamb cutlets
Small handful freshly picked rosemary
1 ½ cups drained cannellini beans (tinned are fine)
¼ cup freshly picked tarragon
½ cup flat leaf parsley, roughly chopped
1 small Spanish onion, peeled and finely sliced
1 cup blanched peas
Juice of 1 large lemon
Extra virgin olive oil
Sea salt and cracked pepper
Good handful of pea cress (optional)
1. Preheat the BBQ or grill plate to a medium/ high heat.
2. Pop the cutlets and the rosemary into a mixing bowl with a pinch of salt, pepper, a splash of extra virgin olive oil and a squeeze of lemon juice and toss to combine. Allow the cutlets to marinate for around 20 miniutes. Place onto the grill or BBQ for 3 minutes each side, remove to a plate and allow to rest.
3. While the lamb is resting bring together the drained cannellini beans, tarragon, sliced Spanish onion, peas, lemon juice, a good splash of extra virgin olive oil along with a pinch of sea salt and cracked pepper and gently toss to combine.
4. Arrange the rested lamb on a plate with the dressed bean salad and some pea cress scattered around the plate.