Explore. Repeat with the remaining pastry and lamb. 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. Slice each parcel and serve with the sauce and salad or vegetables. Cooking Instructions. Put tenderloin on top of a pastry rectangle and place another piece of pastry over top. 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. 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. I could have used 250g beef or venison fillet or lamb backstraps in this recipe, instead of the hare. Allow the wellington to reach room temperature and pre-heat the metal tray in the oven. Remove from the pan and repeat with the other 3 straps, set aside until cold. Apr 2, 2016 - This beautiful lamb wellington tastes as delicious as it looks. Lamb Backstrap. 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. Online Customer Required fields are marked *, Receive exclusive weekly deals plus our monthly newsletter, “My wife and I value clean eating and exercise daily. Melt the butter in a small pan and cook onion without colour. Remove from pan and rest. https://www.recipes.co.nz/MEAT+CUTS/lambcuts/backstrap.html Description. 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. Season the lamb well. We love the quality and customer service that Meat Direct delivers week after week and always look forward to our weekly delivery. 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. My parents recommended it to us and we, in turn always recommend it to others looking for great tasting and fresh food. per tray. Premium New Zealand lamb. Place lamb in a large bowl with garlic, pepper and 2 tablespoons of the oil. Preheat oven to 220'C. The pride of NZ Lamb. Heat the oil in a frying pan and fry 3 back straps over a high heat for 5 minutes until seared on the outside. John’s Fig and Prosciutto Lamb Wellington. The lamb is backstrap, melts in your mouth, makes you feel good about life. Your email address will not be published. Italian Venison Wellington takes the deer tenderloin and wraps it in puff pastry much like Beef Wellington. 2 pieces. Add the mushrooms to the onions, lightly season and cook gently until fairly dry. The tastiest seasonal fruit s ourced directly from growers or carefully selected at the wholesale markets. Heat a frying pan on medium-high heat, Induction setting 7-8. For one family, that will do 4 people, in some families it will do one. Fry for about 4 minutes on each side then remove from the pan to a warm plate. Meat. 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 & … The mix of wild grasses, flowers, herbs, and heathers gives the meat rich, succulent taste which makes our lamb such a delicacy. To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. We’ve been sourcing the finest quality New Zealand meat and seafood for prompt, convenient delivery to our customers nation-wide since 1998. 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. Food and Drinks. Apr 2, 2016 - This beautiful lamb wellington tastes as delicious as it looks. 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. 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. vac sealed. Allergen Information. 2. Cool for 5 minutes and strain, reheat and serve. Meat Direct is an online butcher based in Wellington, New Zealand. We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. A lamb backstrap and scallop dish from Wellington's Pomelo Kitchen and Bar. Season the lamb chops with olive oil and Emeril's Essence. Cover loosely with foil and rest in a warm place. Lamb Backstraps | Low-Fat Lamb | Meat Direct | Wellington | NZ The quality of our lamb reflects the diets our flocks enjoy, whether on heather on windswept moors, or the rich grazing of salt flats. June 25, 2017, All prices are GST inclusive and displayed in NZD, Be the first to review “Lamb Backstraps approx 400g”. Lamb is a super-versatile red meat—you can go with classic Middle Eastern flavors or spice things up with some Latin American heat. Tender Lamb Shortloins that melt-in-your-mouth and offer endless versatility! Cumin Lamb Stir-Fry PBS. 6 lamb back straps each weighing 140-175grms, trimmed. 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. Place the chops on the grill and cook for 2 … Even our puppies enjoy it!”, James Hill Lamb Recipes .. Lamb Backstrap sirloin Most tender, lean, fine textured piece from the eye of the loin, A flat, log shape, grain running lengthwise. Lamb backstraps – easy to cook on the barbecue, in the pan or oven. New Zealand’s Finest Meats Delivered To Your Door. Aug 25, 2014 - This beautiful lamb wellington tastes as delicious as it looks. 500g. Boneless, no exterior fat, best seared then roasted and cooked to pink, Weighing 200g - 4 per pack Richard and Suze Redmayne who farm just south of Whanganui know this. Preheat the oven to 220c. Heat a frying pan over moderate heat and add the lamb. Title: Salt Bush rubbed Lamb Wellington. Brush lamb backstrap with oil and season with salt. This is the ultimate elegant holiday dish that you assemble ahead so you… Backstraps have no fat or skin. Remove from the oven and rest for 5-10 minutes. ... Wellington Central, Wellington 3.4 Afrika. 3. We have been using Meat Direct to supplement our active lifestyles for over 2 years now and can't imagine using any other provider. Season the lamb well. 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. Sep 2, 2019 - This beautiful lamb wellington tastes as delicious as it looks. Melt butter in a frying pan over high heat, add mushrooms and cook for 3 minutes, stirring occasionally. 1. Retro Cafe, Hobart Picture: Lamb backstrap with salad & yoghurt dressing - Check out Tripadvisor members' 28,365 candid photos and videos of Retro Cafe RELATED: 17 Dinner-for-Two Recipes for Date Night Cut each rectangle into four 6 x 4 inch rectangles (16 x 10 cm). 1. Mix well. cumin seeds, garlic, vegetable oil, cumin seed, tomato, … Here, our 20 favorite side dishes to serve with lamb. Serves 2-3 (Each Backstrap is approx 250-300g. Let Urban Harvest keep your team healthy, productive and happy with fresh local fruit delivered directly to your workplace any week day. Many Kiwis overseas order products off our website for their friends and family back home. Repeat with remaining pastry and Cooking the meat like this keeps it moist and tender. 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 Brown the meat on all sides and cook for 5 minutes. 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. Heat the oil in a frying pan and fry 3 back straps over a high heat for 5 minutes until seared on the outside. Lean and tender, lamb backstraps are perfect for salads, wraps, or served as a steak with sides. Roll the pastry around the lamb, working away from you and finishing with the seam underneath, so the meat is completely sealed. Beef Wellington. Remove from heat and keep warm whilst resting for 5-7 minutes before cutting into 2cm x 8cm portions. And no matter how you cook it, lamb will pair fabulously with veggie-forward sides of all kinds. Your email address will not be published. 2 pieces. Secure edges with the tines of a fork and transfer to a parchment lined baking sheet. Convenient, simple, easy to set up with no contracts - we can even supply eggs, milk or mouthwatering catering. 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. 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). A different view on the wellington style. 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. Te Aro, Wellington 3.2 The Black Sparrow. The lamb is backstrap, melts in your mouth, makes you feel about! The pastry around the lamb the tastiest seasonal fruit s ourced directly from growers or carefully selected at the markets. Local fruit Delivered directly to your workplace any week day no contracts - we can even supply,... It in puff pastry much like Beef Wellington Meats Delivered to your any... Each rectangle into four 6 x 4 inch rectangles ( 16 x 10 cm ) pan moderate! Used 250g Beef or Venison fillet or lamb backstraps in This recipe, instead of the hare setting 7-8 minutes! 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