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Grilled Chermoula Lamb

Grilled Chermoula Lamb

Preparation time
25 mins
Cooking time
30 mins

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.


500g lamb fillets, sinew removed

4 artichokes, drained, dusted in maize cornflour

1 cucumber, sliced on an angle

1 tbsp sumac

1 eschallot, sliced


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


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


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.


Preparation time
25 mins
Cooking time
30 mins


Two Blues Sauvignon Blanc 2014
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