John Jugum
Chef
Ingredients
- 8 lamb cutlets
- 500g baby potatoes
- 1 red onion
- 2 spring onions
- 2 carrots
- 1 parsnip
- 8 garlic cloves crushed
- 300g garden peas
- 2 tsp ground paprika
- 1 tsp gourmet vegeta
- 2 tsp chopped rosemary
- 2 tsp chopped parsley
- salt & pepper
- 60ml olive oil
- 80ml red wine
- 50ml balsamic vinegar
- 150ml vegetable stock
Instructions
1. Place prepared vegetables into the roasting pan and season it with 30 ml olive oil, salt & pepper, 1 tsp ground paprika, 1 tsp chopped parsley, 1 tsp chopped rosemary and 6 crushed garlic cloves. Place the tray into the preheated oven at 190 C for about 30 minutes.
2. Cut semi-boiled baby potatoes into quarters and pan-fry in the hot pan with olive oil. You can add 50g of salted butter if desired. Add as you toss: 1 tsp chopped rosemary, 1 tsp chopped parsley, 1 tsp gourmet Vegeta, 1/2 tsp ground paprika and 2 crushed garlic cloves. Add a pinch of pepper and toss it in a hot pan until potatoes are golden in colour and cooked.
3. In a small pot, bring water with garden peas to boil and set aside to keep it warm.
4. Season lamb cutlets with remaining ground paprika, gourmet Vegeta and pepper. Heat the pan and fry the cutlets for about 2-3 minutes on each side. Add remaining herbs, garlic and 30 ml of red wine and deglaze the pan, then remove the cutlets from the pan.
Add the rest of the wine into the pan, followed by the balsamic vinegar, juices from the roasted vegetables and additional vegetable stock. Stir it on a high heat for about 5-10 minutes until it thickens, then remove from the heat and pass it through the sieve.
5. Arrange your vegetables and lamb cutlets on the plate, combining the rest of the components with focus on the centre of the plate. You can use a couple of bits of spring onion as garnish, just like shown in the photo. This simple, delicious and healthy dish can be prepared and enjoyed at any season of the year.
TIP: For making garnish of spring onion flowers.
Use a carving knife and cut the spring onion into 4cm pieces, 2 or 3 pieces from the growing end of the stalk. Leaving 1cm on each piece on the thicker part of the stalk, cut through the onion along the length of the piece. Repeat the cutting process carefully until several thin strips are made.
Place your onion pieces into the small 250 ml container filled with cold water and 4-5 ice cubes. Leave it for about 4-5 minutes and watch your onion turn into a beautiful garnish.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
