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Lamb with Carrot and Cumin Purée

Perfect pink lamb filet with a rich carrot and cumin pureé.

Tempranillo wines work fabulously with meaty dishes.  The earthiness in the cumin compliments to the oak in the ageing of the wine.  A killer combo!

Lamb and carrot puree

Recipe

  • INGREDIENTS
  • Lamb – filet is great, neck filet too or a steak
  • 2 tsp garam masala or mixed spices to that effect
  • 2 carrots – peeled and chopped into 2cm pieces
  • 2 tsp ground cumin
  • A knob of butter
  • Salt and pepper
  • A squeeze of lemon
  • 6 baby or new potatoes
  • Chives to garnish
  • Rub a little oil on your lamb and then rub the Garam Masala or similar spices on the meat.  Season and set aside for as near to an hour as possible.
  • Slice your little potatoes into 8mm discs, toss in oil and season.  Roast for 30 minutes flipping them over after 15mins.
  • Toss your carrots in some oil and roast at 180 for around 40 minutes.
  • When your carrots are ready get your frying pan heated up with a little oil and then fry the lamb for 3 minutes on each side and then wrap in foil and tea towels and keep warm.
  • Put the carrots in a blender with a knob of butter and the cumin and a squeeze of lemon.  Season and whizz!  You want your purée nice and smooth.  If it’s a bit like baby food you could add a splash of milk and whizz again.
  • After your lamb has been resting for about 20 minutes remove from the foil and cut into pieces about 1cm thick.
  • Take a potato disc, place the lamb on top then a generous dollop of purée and top with chopped chives.
  • Make sure that wine has been breathing and enjoy!

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