Dancing Water Vineyard’s Seared Lamb Summer Salad
www.dww.co.nz
Location
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
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500g butterflied lamb leg
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1 iceberg lettuce
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2 spring onions sliced
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1 zucchini sliced
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1 tin cannelloni beans
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½ finely sliced cucumber
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2 finely sliced radishes
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flaky sea salt & pepper to season
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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
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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.
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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.
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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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