Served with Creation Pinot Noir
Serves: 4
Rack of Lamb
• 600g French Trimmed Rack of lamb
Few sprigs of Mphepho
After seasoning, sear fat first on the already prepared Hibachi grill throwing some mphepho with the coals to add more flavor to the meat.
Transfer to an oven tray and place in the oven for 4min. Remove and rest for 7min.
To order, place in the over for a further 3 minutes to heat up and remove, slice and serve.
Broccoli Gremolata
Ingredients:
• 1 head broccoli (grated)
• 2 handfuls fresh parsley
• 1 garlic clove, grated
• 1 handful oregano
• 1 tbsp red wine vinegar
• Juice and zest of 1 lime
• 15g pumpkin seeds
• 1 cup olive oil
• 10g nutritional yeast
• Salt to taste
Method:
1. Toast pumpkin seeds for about 5 minutes, then blend in a Nutribullet.
2. Blanch broccoli stems for 1 minute, transfer to cold water, then dry on paper towel.
3. Chop parsley, oregano and garlic, then mix in a bowl.
4. Combine all ingredients together.
Umfino Pap
Ingredients:
• 4 cups water
• 1 tbsp salt
• 300g maize meal
• 2 tbsp olive oil or butter
• 1 onion, chopped
• 2 cloves garlic
• 100g chopped spinach
• 250g chopped white cabbage
• 50g chopped Waterblommetjie
• Salt and pepper
Method:
1. In a heavy-bottom pot, bring water and salt to a boil.
2. Add maize meal in a thin stream while whisking to prevent clumps.
3. Stir for 1 minute, reduce heat to very low, and cook for 30 minutes, stirring every 10 minutes.
4. For the greens: heat oil or vegan butter in a pan, add onion until soft.
5. Add garlic, spinach, cabbage, waterblommetjie and fry until wilted and softened.
6. Season with salt and pepper, remove from heat.
Tenderstem Broccoli
• 3 Tenderstem broccoli per plate
Method:
1. Blanch broccoli for about 2 minutes.
2. Shock in ice water and serve room temperature on Lamb Plate.
Herb Crust
• 100g gluten-free seed loaf crumbs
• 50g dried oregano
• 50g dried parsley
• 30g dried pelargonium leaves
• 20g ground pistachio
Garnish
• Waterblommetjie flower
• Viola flowers
• Freshly ground Pink Peppercorns