Big Boy’s Brunch

Seeing as Tuesday is the only night I get away from Dante’s, I decided to knock-up a roast for two. Inspired by Buzz’s recent post, Sunday Roast, I rushed to a little French deli in Mt Albert called Pyrenees. They have a good selection of French produce and the best Baguette’s I’ve tasted in NZ, pictured above. Whilst there I saw this lovely piece of Lamb ready seasoned with fresh rosemary. I myself also agree with Buzz, that meat especially lamb should never be shadowed with excessive seasoning.

On the return journey home, I think to myself ‘What would be a good wine to accompany this dish’. Luckily enough, we live in a area known as vineyard heaven surrounded by some of NZ’S best wineries. One of my favourites is Coopers Creek. So after way too many tastings, we leave with a 2004 Merlot/Cabernet Franc recommended to us.

Roast Lamb Noisette with Buttered Cabbage, Roast Potatoes and Garlic.

500g of Lamb noisette all-ready seasoned. (unstuffed)

4 Medium floury potatoes peeled.

As much garlic as possible.

1\2 a Cabbage with the leaves removed and wash.

A good lug of olive oil.

A nice Knob of unsalted butter.

Flaky sea salt. The best you can get. Well worth it.

Freshly ground black pepper.

Set your oven to 200 c, and two large pan’s of salted water to the boil with the lid’s on. In the mean time, cut your peeled potatoes into large bite size pieces. Now remove all the garlic from it’s bulb, leaving the garlic cloves with the skin on, and set aside. By now you should have two pan’s of boiling water, add your potatoes. Now grab a medium sized black skillet or frying pan and sear the lamb on all sides without burning the rosemary. Once seared, lightly smear the lamb with olive oil and season with the sea salt and a little fresh black pepper, and place into a good sized roasting pan, and into the oven for 20 Min’s for medium. Keep an eye on the potatoes. Using a small sharp knife check your potatoes. Don’t over cook’em, when done drain and cover with olive oil and sea salt and place into the oven next to your lamb, along with all the garlic. Now add you cabbage to the second pot of boiling water and reduce the heat to a very lite simmer with lid off. Once the 20 Min’s is up remover the lamb from the oven and let sit for 10 Min’s in a warm place. Check your potatoes, garlic and cabbage. When ready drain your cabbage and add a knob of butter. Slice up the lamb. Now serve with the roast potatoes and garlic. Along with the cut baguette and your choice of wine.