Grower: Snapper Rock
Grape Variety: Merlot / Cabernet Sauvignon
Style: Smooth and Floral
Country: New Zealand
Appellation: Hawkes Bay
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Lamb Rack and Pan-Fried Lamb Patties flavoured with Rose Petals

Cooking Time: 02 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the marinade //

1 tbsp very finely chopped raw papaya
1 tbsp very finely chopped garlic
1 tsp very finely chopped green chillies
1 tsp ground fennel seeds
1 tsp freshly ground black pepper
1 tsp sweet paprika
3 tbsp mustard oil (availbale from Asian grocers)
100ml/3½fl oz single cream
3 tbsp double cream
2 tbsp gram (chickpea) flour
2 tbsp pastis
pinch grated nutmeg

For the lamb //

2 racks of lamb, each with 4 rib bones, chined and excess fat removed (you can ask your butcher to do this for you)
plain yoghurt, to serve
salt and freshly ground black pepper

For the mint chutney //

200g/7oz mint leaves
2 tbsp roughly chopped red onion
2 tbsp lemon juice
1 green chilli
2 tsp vegetable oil
4 tbsp thick, full-fat plain yoghurt

For the tamarind vinaigrette //

4 tbsp fresh tamarind extract (made by soaking dried tamarind pulp in water and passing through a sieve)
1 tbsp finely chopped red onion
½ tbsp each finely chopped red and green pepper
5 tbsp olive or vegetable oil
salt, to taste

For the lamb patties //

1 tbsp finely chopped raw papaya
15g/½oz fried brown onions
¼ tsp red chilli powder
¼ tsp garam masala powder
small pinch of ground cardamom
½ tsp each ginger and garlic pastes, mixed
1 tsp finely chopped fresh ginger
1 green chilli, finely chopped
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
1 tbsp gram flour (chickpea flour), toasted in a pan until lightly browned
1 tsp dried rose petals (available at some Asian and Middle Eastern grocers)
1 tbsp pine nuts, toasted
2 tbsp thick, full-fat plain yoghurt
2 tbsp single cream
pinch saffron strands
250g/9oz boned leg of lamb, finely minced
about 4 tbsp vegetable oil, for shallow-frying

For the garnish //

a few lightly sautéed slices of baby fennel bulb
fresh rose petals
mint leaves
sprigs coriander
finely sliced red onions
olive oil, for drizzling

1. For the marinade, whisk all the marinade ingredients together and leave at room temperature for 30 minutes.
2. Rub the marinade all over the lamb racks. Cover with cling film and place in the fridge to marinate for at least two hours before cooking, then allow the meat to return to room temperature before cooking.
3. Meanwhile, to make the mint chutney, drop the mint leaves into boiling water, lift out immediately with a slotted spoon and refresh in iced water. Drain well.
4. Finely chop the mint in a food processor with the rest of the chutney ingredients to make a very smooth consistency. Chill until required.
5. For the tamarind vinaigrette, combine all ingredients for the vinaigrette and whisk together. Set aside until required.
6. To make the lamb patties, put all the ingredients except the minced lamb and oil for frying in a food processor. Blend to make a paste.
7. Mix the minced lamb with the paste. Leave at room temperature for 30 minutes.
8. Preheat the oven to 200C/390F/Gas 6.
9. Shape the mince mixture into six 5-6cm/2-2½in patties (you will have two left over, which can be frozen).
10. Heat a non-stick frying pan and add a little of the vegetable oil. Fry the patties in batches over a medium heat until cooked through and light golden-brown on both sides. As they are cooked, remove and keep warm.
11. Add more vegetable oil as needed.
12. Meanwhile, remove the room-temperature lamb racks from the marinade, shake off the excess marinade and place the lamb in a roasting tin.
13. Roast for 8-10 minutes for rare meat, basting with the excess marinade or juices from the meat halfway through. For medium meat, roast for a further 2-3 minutes, or five minutes more for well-done.
14. Remove the racks, baste with more of the juices and leave to rest in a warm place.
15. For the garnish, toss all the garnish ingredients together, dressing them with a drizzle of olive oil. Carve the racks into eight cutlets.
16. To serve, spoon a large dot of mint chutney and tamarind vinaigrette in the centre of four warmed individual serving plates, side by side.
17. With the back of spoon, stretch them into a straight line in opposite directions.
18. Place two cutlets on one side of the plate, one leaning on the other.
19. Place a lamb patty at the top of the plate. Arrange the garnish on top of the patty. Serve with yoghurt.