Creating Wines of Distinction

Lamb, Barley Risotto, Chimichurri, Deep-fried Vine Leaves

Yields 5 Portions

Enjoy with the Creation Reserve Pinot Noir

 

Lamb

500 g lamb rack

10 ml olive oil

10 g salted butter

 

Preheat a pan over medium heat.

Add the oil and butter.

Sear all sides of the rack.

Place in an oven tray and cook in a preheated oven at 180° C for around 3 – 5 minutes.

Rest on a cold tray till you want to plate.

Return to the oven for another 2 minutes to heat up.

 

Barley

300 g barley

soaking water from barley

100 g diced carrot

100 g diced red onion

2 L beef stock

50 g butter

 

Simmer the barley in a pot with the soaking liquid.

Cook for around 25 minutes or until barley is cooked.

Add the carrots, red onion and beef stock.

Reduce to a thick sauce.

 

Garnish

Creation Pinot salt

pea shoots

 

Deep-fried Vine Leaves

15 baby vine leaves

500 ml oil

Heat the oil in a pot to 160° C.

Fry the leaves for a minute and place on paper towel to drain the oil.

Set aside for plating.

 

Chimichurri
125 g chopped vine leaves

125 g parsley

25 g capers

125 g chives
250 ml olive oil

Blitz all the ingredients in a bar blender.

 

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