Posts Tagged ‘New Zealand lamb’

New Zealand Atkins Ranch Rack of Lamb

May 12, 2010

Atkins Ranch Rack of Lamb

2 Atkins Ranch Racks Of Lamb, frenched if you like

2 T fresh chopped marjoram, basil, mint or parsley

2 tsp melted butter 4T bread crumbs– whole meal

2 tsp Dijon mustard Grated rind of 2 lemons

1. Toss melted butter through the breadcrumbs, add fresh herbs and lemon rind.

2. Coat the back (meaty) side of the rack with mustard. Firmly press on the herbed breadcrumbs.

3. Preheated oven to 4000 F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium.

4. Remove lamb from the oven and let stand, covered, 5 minutes before serving.

Serve with: Small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sautéed together till tender. Sprinkle with fresh herbs.

To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.

A wide choice of New Zealand wine will complement this dish. Look for Pinot noir from Central Otago, Waipara or maybe Martinborough. Or Bordeaux blends from Hawkes Bay or Waiheke Island.

New Zealand Olive Oil From Moon over Martinborough

March 9, 2010

The diversity of New Zealand foods continues to expand everyday. If you want to branch out and try something else to go with your New Zealand wine or lamb — reach out and pick up a bottle of olive oil from Moon Over Martinborough. Now you may have to visit The Martinborough Wine Center— that will just be part of the joy — as you will leave not only with the olive you came in for but also some stunning bottles of Martinborough wine.

The Moon over Martinborough blog tells the story of an expat American city boy named Jared who settles down on 20 acres and an olive grove in New Zealand. Together Jared and his partner get the olive grove up and running without any prior knowledge. The website has been winning accolades, including:

  • Named ‘Website of the Month’ by New Zealand’s NetGuide Magazine
  • Syndicated in Wairarapa Lifestyle Magazine
  • Finalist in the ‘ONYA’ awards.

This video will give you more insight into Moon over Martinborough — including the chickens.

Vodpod videos no longer available.

Favorite New Zealand Recipe

January 19, 2009

Mark McDonough at Zarbo Deli in Auckland New Zealand has been crafting fun and tasty food for over 20 years. Here is one of his favorite’s that will delight on a cool winter evening along with a New Zealand Pinot Noir.

Serves 4-6 Lamb Shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras el-hanout is a traditional Moroccan Spice which we sell at Zarbo as Moroccan Rub.

6 lamb shanks                                                   morshanks1

3 tablespoons ras el-hanout

2 large onions, roughly diced

1 head garlic, cloves crushed, peeled and left whole

2 teaspoons extra ras el-hanout

2 400g tins whole peeled Italian tomatoes

3 cups beef stock

1 cup red wine

1-2 teaspoons harissa paste (to taste)

Place the lamb shanks in a plastic bag and add the 3 tablespoons of ras el-hanout. Coat well and leave overnight.

The shanks need to be seared to seal in the flavours. Do this on the barbecue or heat a little oil in a pan and sear. Place the seared shanks in a large ovenproof dish. In a saucepan saute the onion in a little olive oil, add the garlic, 2 teaspoons of ras el-hanout, the tomatoes, stock, wine and harissa. Heat and pour over the shanks. Cover and bake in a preheated oven at 160C for 1 1/2 hours. Remove cover and bake a further 30 minutes, turning the shanks a couple of times.

Remove the cooked shanks and keep warm. transfer the liquid to a saucepan, bring to the boil and reduce. Serve the shanks and sauce on couscous, rice or with roasted potatoes.