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Awapawa Lamb Loin Recipe from the Kinloch Manor

KINLOCH MANOR

OUR ESTATE AWAPAWA LAMB LOIN WITH STEWED PUY LENTILS, LABNEH and  DUKKAH

 

Serves 4

 

For the lamb:

2 whole lamb loins (approximately 240g) – ours are Awapawa and  organically reared from our sister estate Treetops

 

Lamb rub:

2 stalks rosemary finely chopped – we use fresh from our kitchen garden

Olive oil to rub

Salt and pepper to rub

1 clove garlic, crushed garlic

 

Mix the rub ingredients together and rub over the lamb and leave to marinate for 20 minutes.  Brown the lamb in a hot pan and place in the oven to finish cooking for 7 minutes at 180C

 

Rest and slice each loin in half ready to serve.

 

For the lentils:

200g puy lentils

600ml vegetable stock – our vegetable stock is made from our own kitchen garden

1/2 carrot, finely diced

½ onion, finely diced

2 cloves of garlic, crushed

1 bay leaf

Pinch of paprika

Pinch of cumin

Salt & pepper to taste

 

In a pan bring the stock, carrots, onion, garlic and spices to a simmer.  Add the puy lentils and simmer until soft and cooked through.

 

To serve:

Labneh – natural yoghurt drained in a tea towel overnight.

Dukkha

Lamb jus

 

Spread a dollop of labneh and a spoonful of lentils on the plate.  Place each half of the loin on top of the lentils and sprinkle with some dukkha.  Finally drizzle some lamb jus around the lentils and lamb and serve.