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Food

Grilled Chermoula Lamb

Preparation time
25 mins
Cooking time
30 mins
Serves
4

In just under 50 years, Margaret River has built a global reputation for producing classic varietal expressions of great elegance and power. Chef Mike Mc Allister celebrates the region's climate and produce with this pan-Mediterranean spiced lamb dish. The Hay Shed Hill Malbec's big tannins cut through the fat of the meat, while its mix of blue and black fruits prove a flavoursome riposte to the crispy artichoke.

INGREDIENTS

500g lamb fillets, sinew removed

4 artichokes, drained, dusted in maize cornflour

1 cucumber, sliced on an angle

1 tbsp sumac

1 eschallot, sliced

Chermoula

2 bunches flat leaf parsley, leaves picked

1 bunch coriander, leaves picked

2 garlic cloves

2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp paprika

A good pinch of saffron

100ml olive oil

Salt and pepper

Jus

Beef scraps

1 eschallot, sliced

200ml red wine

6 sprigs thyme

2 sprigs rosemary

1 litre beef stock

Pea Puree

50g butter

2 eschallots, sliced

250g frozen peas

150ml cream

Sea salt and white pepper to season

75g spinach leaves

25g rocket leaves

Snow pea tendrils to garnish

METHOD

1. Chermoula: process all ingredients to form a paste. Set aside in refrigerator.

2. Jus: heat a heavy based pan over medium high heat, add beef scraps and eschallots. Cook for 5-8 minutes or until meat is browned. Add red wine, cook for 5 minutes or until reduced. Add thyme, rosemary and beef stock. Cook for 8-10 minutes, skimming the top, reduce to a third to obtain a glaze.

3. Pea purée: heat butter in frying pan over medium heat, add eschallots, cook for 3 minutes or until translucent. Add peas and cream and bring to a simmer. Cook for 3-5 minutes or until peas are soft. Place in a blender or food processor. Process to form a purée. Season, set aside.

4. Cook lamb fillets in a large frying pan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice.

5. Wipe pan clean and fry cucumber for 2-3 minutes, season with sumac.

6. Dust the artichokes with flour, and deep fry for 2-3 minutes or until golden and crispy. Season.

To serve: Spoon the pea purée, top with cucumber, lamb and artichokes. Drizzle with the jus, garnish with snow pea tendrils.

 

Food
Preparation time
25 mins
Cooking time
30 mins
Serves
4

Wine match

Hay Shed Hill Malbec 2017
$25.50
in any 12
$27.00
in any 6
$30.00
each
Price | options
$25.50
in any 12 bottles
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