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Dancing Water Vineyard’s Seared Lamb Summer Salad

www.dww.co.nz

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Hear the story of NZ’s oldest vines & newest winemakers
www.dww.co.nz

A group of wine lovers saved one of NZ’s oldest boutique vineyards from quiet demise, and is now producing beautifully crafted artisan wines in Canterbury. Each exquisite vintage captures a moment in time with unique cues and its own story to tell of soil, vagaries of weather and toil of the land. 

What to prepare

  • 500g butterflied lamb leg

  • 1 iceberg lettuce

  • 2 spring onions sliced

  • 1 zucchini sliced

  • 1 tin cannelloni beans

  • ½ finely sliced cucumber

  • 2 finely sliced radishes

  • flaky sea salt & pepper to season

  • hummus to spread on your plate

  • ½ cup peas
  • pumpkin seeds, roasted
  • 1 cup brown lentils
  • pomegranate seeds olive
  • oil to drizzle
  • garlic clove
  • mint jelly 

How to make them

  1. Pat lamb dry, rub in olive oil & a garlic clove, add salt & pepper. Let it sit for an hour or two before cooking it in a frying pan with the lid on and a low heat for about half an hour. This will cook it nicely and crisp the outside, before resting it for 5-10 minutes.

  2. To build the salad use a spatula to spread a good amount of hummus for the base, then lay on top the lettuce leaves, zucchini,

    cucumber, lentils, beans, peas and radish.

  3. Add the lamb, sprinkle the pomegranates, drizzle olive oil, and season with salt and pepper. Serve with Dancing Water Pinot Noir!

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