I’ve travelled far and wide, tried many different kind of cuisines and tasted wines from many different regions, and I have to say some of the best produce are actually from Australia. We are pretty lucky down under here with such diverse lanscape, from the unique terroir at Limestone Coast in South Australia, and all the way to the saltbush pastures in the outback, each region produces some of the finest food and wine this country has to offer.
As soon as I tasted the Jacob’s Creek Reserve Shiraz, I knew exactly what dish I would like to create to match with the wine. But let’s talk about the wine first. Only outstanding parcels of fruit are selected for Jacob’s Creek Reserve Shiraz. If you are expecting a big, bold Shiraz with strong
tannins, then this might not be the one for you. This new version of Reserve Shiraz from Limestone Coast is no longer aged in oak but has soft tannins, vibrant fruity notes of blackberries and plum with long finish. It is very drinkable at a great price point, perfect for an afternoon BBQ. It will go well with red meat, hence I have chosen the sweet and tender lamb cutlets.
If you love lamb cutlet, then you will love this recipe, Dukkah-crusted lamb cutlets. As the lamb cutlet can be quite small and easily overcooked, hence the best way to keep it tender is by coating it in a spice mix like Dukkah and then quickly pan fry it for couple of minutes on both sides. Dukkah, is an Egyptian condiment consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread but it works exceptionally well in this recipe. I love how the spices elevate the sweetness of the lamb and the nice golden crust balanced nicely with the tender meat within.
Lamb and mint go hand in hand, so you can’t go wrong with this mint, feta and pea salad. Usually I serve the dukkah-crusted lamb cutlets with the salad on a big sharing plate so everyone can help themselves. Good food is not difficult to prepare, especially when you have the best produce to work with.
Let the good food and wine mingle and get to know each other.
Dukkah-crusted lamb cutlets with mint, feta and pea salad
12 lamb cutlets
1 egg, lightly beaten
1 cup all-purpose plain flour
1 cup dukkah spice
Sea salt flakes and ground black pepper
2 tablespoons olive oil
a handful of mint leaves
500g frozen peas
100g feta cheese
extra virgin olive oil
1. Put each egg, flour and dukkah spice into individual bowls.
2. First, dust the lamb cutlet in flour, shake off any excess flour. Then dip it in egg wash, finally coat it in Dukkah. Set on a tray and repeat with the remaning cutlets. Set aside for 10 minutes before frying.
3. Heat oil in a frying pan on medium heat, a few at a time, fry the lamb cutlets for 2-3 minutes on both sides. Then transfer to a wire rack over some kitchen paper towel to absorb excess oil.
4. To prepare the salad, bring a small pot of water to a rolling boil, cook peas for two minutes, drain then transfer cooked peas to a mixing bowl. Tear mint leaves roughly and add to the peas, crumble feta into small chunks and add to the peas as well. Drizzle with olive oil, then stir to mix well.
5. Place salad on a sharing plate, then top with dukkah crusted lamb cutlets. Served with Jacob’s Creek Reserve Shiraz.