Fragrant, sumptuous and surprisingly simple, this lamb dish works well for a luxurious lunch or decadent dinner. To save a bit of time, the date relish and yoghurt and chilli dressing can be made in advance. For the wine, look no further than Te Wahi Pinot Noir.
Serves 4
Lentils:
1 cup green Puy or black Beluga lentils
2 tbsp olive oil
½ tsp flaky salt
½ tsp smoked paprika
Date Relish:
¾ cup fresh medjool dates, pitted and finely chopped
¼ cup toasted pinenuts
1 red chilli, finely chopped
1 tbsp finely chopped preserved lemon
3 tbsp lemon juice
1 tbsp olive oil
2 tbsp chopped coriander
Yoghurt and Chilli Dressing:
1 cup thick Greek yoghurt
2 tbsp chopped mint
1 small clove garlic, crushed
1 red chilli, finely chopped
Lamb Cutlets:
8 double Te Mana Lamb Cutlets
½ cup rose harissa or harissa
Olive oil for cooking
To serve:
Olives, cucumber wedges, lemon cheeks, extra mint
1) Preheat the oven to 180°C (350°F) fan bake.
2) Rinse and drain lentils then place into a medium saucepan with 3 cups of water and a pinch of salt. Bring to the boil, then simmer until they are just tender, about 20 – 25 minutes.
3) Remove from the heat, drain well then place onto a plate lined with paper towels. Blot with more paper towels to remove as much water as possible.
4) Line a baking tray with baking paper. Put the lentils into a bowl with the olive oil, salt and smoked paprika. Mix to combine, then spread onto the baking tray in a single layer.
5) Bake for 20 minutes, tossing occasionally, until lentils are crispy. Remove from the oven and set aside.
1) To prepare the date relish, combine all ingredients in a small bowl. Season to taste with salt and pepper and set aside.
2) To prepare the yoghurt and chilli dressing, combine all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate until required.
1) Spread a little harissa over both sides of the lamb cutlets. Season to taste with salt and pepper and drizzle with a little olive oil.
2) Cook on a preheated barbecue or chargrill pan for 3 to 4 minutes on each side for medium-rare. Cover loosely with foil and set aside to rest for 5 minutes.
Serve the lamb cutlets with the crispy lentils, date relish, yoghurt dressing, olives, and cucumber wedges. Garnish with lemon cheeks and extra mint.