Remove from the oven and rest for 5-10 minutes. Lamb Backstraps | Low-Fat Lamb | Meat Direct | Wellington | NZ Apr 2, 2016 - This beautiful lamb wellington tastes as delicious as it looks. Position a sheet of pastry on the bench and brush with the egg yolk and place 50g of duxelles on pastry end nearest to you. Your email address will not be published. In this version, we swap prosciutto for the usual pâté but keep to the traditional duxelles of mushroom, shallot, and herb mixture cooked in butter. Heat oil in a large frying pan over high heat pan, add lamb and cook on each side for 3 minutes or until cooked to your liking. The quality of our lamb reflects the diets our flocks enjoy, whether on heather on windswept moors, or the rich grazing of salt flats. Italian Venison Wellington takes the deer tenderloin and wraps it in puff pastry much like Beef Wellington. Cover loosely with foil and rest in a warm place. We love the quality and customer service that Meat Direct delivers week after week and always look forward to our weekly delivery. RELATED: 17 Dinner-for-Two Recipes for Date Night Heat a frying pan over moderate heat and add the lamb. Slice each parcel and serve with the sauce and salad or vegetables. ... Wellington Central, Wellington 3.4 Afrika. Serves 2-3 (Each Backstrap is approx 250-300g. Heat a frying pan on medium-high heat, Induction setting 7-8. Lamb Recipes .. Season the lamb well. The mix of wild grasses, flowers, herbs, and heathers gives the meat rich, succulent taste which makes our lamb such a delicacy. The pride of NZ Lamb. Many Kiwis overseas order products off our website for their friends and family back home. June 25, 2017, All prices are GST inclusive and displayed in NZD, Be the first to review “Lamb Backstraps approx 400g”. And no matter how you cook it, lamb will pair fabulously with veggie-forward sides of all kinds. Apr 2, 2016 - This beautiful lamb wellington tastes as delicious as it looks. Online Customer Brown the meat on all sides and cook for 5 minutes. 6 lamb back straps each weighing 140-175grms, trimmed. Repeat with the remaining pastry and lamb. Secure edges with the tines of a fork and transfer to a parchment lined baking sheet. Sep 2, 2019 - This beautiful lamb wellington tastes as delicious as it looks. Convenient, simple, easy to set up with no contracts - we can even supply eggs, milk or mouthwatering catering. Broadcast: Episode 1, 1st July 18 Presenters: Theo Kalogeracos & Nikki Heyder You will love this dish as it is so simple and so delicious and best part is you get to rejoice in the wonderful flavour of our native saltbush, now freely available at specialist outlets. Backstraps have no fat or skin. 1. And now they have instigated The Coastal Lamb Challenge, an invitation to restaurants both in New Zealand and overseas to create a dish that teams their Coastal Lamb with an element of seafood for the chance of some delicious experimentation and a supreme prize of $5,000. Lamb backstraps – easy to cook on the barbecue, in the pan or oven. Meat. Preheat oven to 220'C. Richard and Suze Redmayne who farm just south of Whanganui know this. A lamb backstrap and scallop dish from Wellington's Pomelo Kitchen and Bar. Put a lamb back strap on top of the duxelles, then fold the long side in to cover the ends of the meat, brush these with more egg yolk. Here, our 20 favorite side dishes to serve with lamb. Te Aro, Wellington 3.2 The Black Sparrow. cumin seeds, garlic, vegetable oil, cumin seed, tomato, … Food and Drinks. 1. Often described in recipes as Lamb Backstraps, these evenly shaped, eyes of loin (the meat from a Lamb Rack without the bone) have an exquisite and delicate flavour. The tastiest seasonal fruit s ourced directly from growers or carefully selected at the wholesale markets. Lamb Backstrap sirloin Most tender, lean, fine textured piece from the eye of the loin, A flat, log shape, grain running lengthwise. Remove from the pan and repeat with the other 3 straps, set aside until cold. Talk with the folks at Palmdale for your needs) Time: You need to cool the backstrap before wrapping in the pastry – While the cooking time is minimal, overall, this will take at least a couple of hours. Melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Lean and tasty, these lamb loins are great cooked whole and served slightly pink. We have been using Meat Direct to supplement our active lifestyles for over 2 years now and can't imagine using any other provider. Cooking Instructions. The chef at Wellington restaurant Portlander talks about sourcing local produce and meat, and shares a recipe for Sous Vide 'Palliser Bay Station' Lamb Back Strap Apr 2, 2016 - This beautiful lamb wellington tastes as delicious as it looks. Lamb is a super-versatile red meat—you can go with classic Middle Eastern flavors or spice things up with some Latin American heat. Aug 25, 2014 - This beautiful lamb wellington tastes as delicious as it looks. To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. Add the mushrooms to the onions, lightly season and cook gently until fairly dry. Place lamb in a large bowl with garlic, pepper and 2 tablespoons of the oil. vac sealed. My parents recommended it to us and we, in turn always recommend it to others looking for great tasting and fresh food. Roll the pastry around the lamb, working away from you and finishing with the seam underneath, so the meat is completely sealed. Explore. Preheat the oven to 220c. Remove from pan and rest. per tray. Cooking the meat like this keeps it moist and tender. Heat the oil in a frying pan and fry 3 back straps over a high heat for 5 minutes until seared on the outside. Tender Lamb Shortloins that melt-in-your-mouth and offer endless versatility! Remove from heat and keep warm whilst resting for 5-7 minutes before cutting into 2cm x 8cm portions. Lamb Wellington with Beetroot and Onion Relish Delicious piece of lamb backstrap wrapped in puff pastry with spinach and prosciutto, baked till its crispy & golden on the outside and tender and juicy in the inside. Boneless, no exterior fat, best seared then roasted and cooked to pink, Weighing 200g - 4 per pack Fry for about 4 minutes on each side then remove from the pan to a warm plate. Let Urban Harvest keep your team healthy, productive and happy with fresh local fruit delivered directly to your workplace any week day. Slide the wellington onto the hot tray and cook in the oven at 180c for approximately 10 minutes (according to the thickness of the lamb, reduce cooking time if the lamb is thin). John’s Fig and Prosciutto Lamb Wellington. https://www.recipes.co.nz/MEAT+CUTS/lambcuts/backstrap.html This is the ultimate elegant holiday dish that you assemble ahead so you… We’ve been sourcing the finest quality New Zealand meat and seafood for prompt, convenient delivery to our customers nation-wide since 1998. Lamb Backstrap. For one family, that will do 4 people, in some families it will do one. Retro Cafe, Hobart Picture: Lamb backstrap with salad & yoghurt dressing - Check out Tripadvisor members' 28,365 candid photos and videos of Retro Cafe Put the parcels seam side down on a non-stick baking sheet, brush with egg yolk and make 4 incisions in the top of each. Allergen Information. Even our puppies enjoy it!”, James Hill Your email address will not be published. A different view on the wellington style. Beef Wellington. Brush lamb backstrap with oil and season with salt. Description. Title: Salt Bush rubbed Lamb Wellington. 2. Required fields are marked *, Receive exclusive weekly deals plus our monthly newsletter, “My wife and I value clean eating and exercise daily. Cut each rectangle into four 6 x 4 inch rectangles (16 x 10 cm). Pomelo Kitchen & Bar, Wellington Picture: Seared lamb backstrap and North Atlantic scallops w/ fresh herb dressing - Check out Tripadvisor members' 33,177 candid photos and videos of Pomelo Kitchen & … Hare backstraps are the equivalent of a fillet steak – the muscle that runs down each side of the hare’s spine and make the perfect meal for two people. Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb. 2 pieces. Cumin Lamb Stir-Fry PBS. The lamb is backstrap, melts in your mouth, makes you feel good about life. Put tenderloin on top of a pastry rectangle and place another piece of pastry over top. I could have used 250g beef or venison fillet or lamb backstraps in this recipe, instead of the hare. 500g. Place the chops on the grill and cook for 2 … Melt the butter in a small pan and cook onion without colour. Heat the oil in a frying pan and fry 3 back straps over a high heat for 5 minutes until seared on the outside. Mix well. 3. Season the lamb well. Melt butter in a frying pan over high heat, add mushrooms and cook for 3 minutes, stirring occasionally. Meat Direct is an online butcher based in Wellington, New Zealand. Lean and tender, lamb backstraps are perfect for salads, wraps, or served as a steak with sides. Cool for 5 minutes and strain, reheat and serve. 2 pieces. Allow the wellington to reach room temperature and pre-heat the metal tray in the oven. As for the home-made sausages...even my own (Italian) mother, possibly the world's toughest sausage-critic, gave these puppies a raised eyebrow and almost a smile. Repeat with remaining pastry and Premium New Zealand lamb. We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Season the lamb chops with olive oil and Emeril's Essence. New Zealand’s Finest Meats Delivered To Your Door. And seafood for prompt, convenient delivery to our customers nation-wide since 1998 the oil in frying... We can even supply eggs, milk or mouthwatering catering, in turn always recommend it to looking... The pastry around the lamb chops, strip the bone of flesh and fat the! Keep your team healthy, productive and happy with fresh local fruit Delivered directly to your Door with no -... About life healthy, productive and happy with fresh local fruit Delivered directly to your.... French the lamb is backstrap, melts in your mouth, makes you feel about! 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