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Recipe for :

Lamb Sam'

This recipe for a Lamb Sam comes from New Zealand Chef Peter Gordon.

New Zealander, Peter Gordon is famous for his unique cooking style, loosely called Fusion, which uses Asian and European influences to create delicious and intoxicating dishes combining rare and unusual ingredients.

Well known for setting up and running The Sugar Club kitchens both in NZ and UK, Peter has more recently opened the hit restaurant, The Providores and Tapa Room, on London’s Marylebone High Street and the impressive, ‘Dine’ in Auckland.

Peter is also the author of four best selling cookbooks, The Sugar Club Cookbook, Cook at Home with Peter Gordon, A World In My Kitchen and Salads – The New Main Course, and regularly appears on British Television cookery shows.

To find out more about Peter Gordon and his innovative approach to cooking, as well as some delicious recipe ideas for New Zealand Lamb and more, visit www.theprovidores.co.uk/peter.html

A Lamb Sam' is a grilled New Zealand Lamb baguette with minted horseradish, rocket, sun-dried tomato
hummus and feta.

Ingredients for Lamb Sam'

2 New Zealand Lamb fillets (300g in total)
2 tablespoons extra virgin olive oil
80g feta cheese
2 mini baguettes (about 15cm in length), split in half
1 tablespoon creamed horseradish
10 fresh mint leaves, shredded (or use 2 teaspoons of mint jelly)
2 tablespoons sun-dried tomato paste (or use a good strong tomato chutney)
2 tablespoons hummus
a large handful of rocket

How to make Lamb Sam'

You’ll need a grill and a frying-pan to make this, or you can use a panini maker as well.

  • Lay the fillets on a chopping board and butterfly them open by slicing horizontally, but not cutting all the way through. Open them up and lay them on a plate then lightly season on both sides and drizzle with half the oil. Leave for a few minutes to come to
    room temperature.
  • Turn the grill on to a low heat.
  • Put a frying pan on to a medium heat and cook the lamb for 1 minute, before turning over and cooking for a further 30 seconds. At this point the lamb will be medium rare, although you can increase the cooking time to meet your tastes. Take the Lamb from the pan and leave to rest for 2-3 minutes on a plate.
  • Crumble the feta into the pan and gently stir it for a few seconds to warm through then turn the heat off while you assemble the rest of the sandwich.
  • Drizzle the remaining oil over the cut sides of the baguettes.
  • Mix the horseradish and the mint leaves (or jelly) together and spread the mixture over the base of the baguettes.
  • Mix the sun-dried tomato paste (or chutney) and hummus together and spread over the baguette tops.
  • Lay the lamb fillets, and any of the juices left on the plate, on top of the minted horseradish then spoon the feta on top. Place the baguette tops on and gently press down for 10 seconds. Place under the grill and cook until the baguettes begin to colour and crisp up.
  • Remove from under the grill and carefully take the tops off. Tuck the rocket in and place the tops back on.

Eat them while they’re hot!

Peter Gordon's Tips:

  • A top tip is to always let any meat you’re cooking reach room temperature before you start. Chilled meat may take longer to cook and allowing it to reach room temperature will ensure all of the delicious flavours are released.
  • This recipe cooks the lamb to medium rare, which is the best point to cook a lamb fillet, although you can always cook it a little more, depending on your tastes.
  • Crumbling the feta in the pan allows it to absorb all of the fabulous lamb juices and makes it deliciously warm to accompany the lamb in your sandwich.

Makes 2

Chef Peter Gordon
www.theprovidores.co.uk/peter.html

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