To be paired with Creation Syrah, Grenache

Smoked Lamb Cutlets with Celery Mash, Sundried Tomato and Black Cherry Ragout, Black Cherry Jus, Thyme



  • 2 kg rack of lamb (portioned into 200 g cutlets)
  • 50 g thyme
  • 100 g wood chips
  • 50 g zataar spice
  • salt
  • black pepper
  • 50 ml oil

Cherry jus

  • 410 g tin black cherries
  • 500 ml beef stock

Celery mash

  • 400 g celery sticks
  • 1 kg large potatoes
  • 50 g butter
  • 100 ml cream

Sundried tomato and black cherry ragout

  • 250 g cherry tomatoes
  • 410 g tin black cherries
  • 300 g sundried tomatoes

Zataar spice

  • 1/4 cup sumac
  • 2 tbsp thyme
  • 1 tbsp roasted sesame seeds
  • 2 tbsp marjoram
  • 2 tbsp dried oregano
  • 1 tbsp coarse salt
  • Mix all the above ingredients to make your zataar spice.


Lamb cutlets

  1. Portion the lamb into portions of 200 g.
  2. Clean the bone of the cutlet with a paring knife.
  3. Season with some zataar spice and brush with oil.
  4. Place on top of a cooling rack that will fit inside an oven tray.
  5. Burn the wood chips and put into the oven tray beneath the cutlets.
  6. Cover the oven tray with foil to keep the smoke from escaping.
  7. Set aside for 30 minutes.
  8. In a hot pan, seal off the lamb cutlets on each side.
  9. Place in the oven preheated at 190° C for approximately 7 minutes.
  10. Take out and rest for 5 minutes.
  11. Before serving, place the cutlets back into the oven for 2 minutes.
  12. Cube the lamb that has been trimmed off the cutlets and mix with remaining zataar spice.
  13. Pan-fry and serve with your cutlets when plating.

Celery mash

  1. Boil the potatoes (peeled and cubed) for about 45 minutes.
  2. Whilst boiling your potatoes, blanch the celery till soft and blend to a smooth purée.
  3. Once potatoes are cooked, press through a sieve.
  4. Mix in the celery purée, 100 ml cream, 50 g butter and season to taste.

Sundried tomato and black cherry ragout

  1. Slice the 250 g cherry tomatoes horizontally and place in a lukewarm oven overnight.
  2. Pour a whole tin of 410 g black cherries (including the liquid) into a pan.
  3. Reduce to a thick consistency.
  4. Dice the sundried tomatoes.
  5. Let cool down, mix and store in an airtight container.


  1. Use picture as a guideline or plate as desired.
  2. Garnish with fresh thyme.
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