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WINE CHOICE: Bodega Urbina 1999
Rioja, Spain
Lamb with Carrot and Cumin Purée
Perfect pink lamb filet with a rich carrot and cumin pureé.
Tempranillo wines work fabulously with meaty dishes. The earthiness in the cumin compliments to the oak in the ageing of the wine. A killer combo!
Recipe
- INGREDIENTS
- Lamb – filet is great, neck filet too or a steak
- 2 tsp garam masala or mixed spices to that effect
- 2 carrots – peeled and chopped into 2cm pieces
- 2 tsp ground cumin
- A knob of butter
- Salt and pepper
- A squeeze of lemon
- 6 baby or new potatoes
- Chives to garnish
- Rub a little oil on your lamb and then rub the Garam Masala or similar spices on the meat. Season and set aside for as near to an hour as possible.
- Slice your little potatoes into 8mm discs, toss in oil and season. Roast for 30 minutes flipping them over after 15mins.
- Toss your carrots in some oil and roast at 180 for around 40 minutes.
- When your carrots are ready get your frying pan heated up with a little oil and then fry the lamb for 3 minutes on each side and then wrap in foil and tea towels and keep warm.
- Put the carrots in a blender with a knob of butter and the cumin and a squeeze of lemon. Season and whizz! You want your purée nice and smooth. If it’s a bit like baby food you could add a splash of milk and whizz again.
- After your lamb has been resting for about 20 minutes remove from the foil and cut into pieces about 1cm thick.
- Take a potato disc, place the lamb on top then a generous dollop of purée and top with chopped chives.
- Make sure that wine has been breathing and enjoy!
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