Nederburg Winter Recipe

The colder season calls for hearty fare and a quality red wine. Indulge in the sensory pleasure of warming lamb cutlets with pistachio crust and Nederburg’s much-loved Baronne 2012. Come winter, we’re all spending more time in the kitchen, reinventing old dishes and trying new ones while reconnecting with friends and family. And making restaurant-style food at home means you don’t need to leave your favourite comfort zone. These lamb cutlets look as good on the plate as they’ll taste accompanied by a red blend, such as Nederburg’s ever popular Baronne. The award-winning winery’s top-selling Baronne is smooth with ripe flavours, soft tannins and gentle oaking. The taste of the lamb cutlets with pistachio crust, and crunchy mint, roasted figs and beetroot is enhanced by aromas of blackcurrant, cherries and the spicy nuances of the Baronne 2012 – its full, velvety flavour perfectly rounding off the meal. Lamb Cutlets With Pistachio Crust With Crunchy Mint and Roasted Figs And Beetroots Ingredients:

  • 1 – 1.5kg lamb cutlets
  • 30ml butter
  • Salt and freshly ground black pepper, to season
  • 100g shelled pistachios
  • 2 cloves garlic
  • 1T honey
  • 1/3 cup breadcrumbs
  • 15 – 30 ml olive oil
  • 4 large ripe figs
  • 4 baby beets, thinly sliced
  • Fresh mint leaves, to garnish
Directions: Ask your butcher to prepare your rack of lamb about 1 – 1.5kg by trimming the lamb fat and bones, making sure that it’s beautiful and clean when cooked. In a hot pan with a little melted butter seal the seasoned lamb cutlets, keeping the rack intact, for a minute or two on each side until golden in colour. Remove from the heat and place in a roasting tray to rest before slicing into portions. To make the pistachio crust, roughly blend the shelled pistachios, garlic, honey, breadcrumbs and a drizzle of olive oil. Pat the crust carefully onto the lamb cutlets and finish off in the oven for 10 – 15 minutes or until cooked to your liking. Place the whole figs and sliced beets in the oven for the last five minutes of roasting. Fry a couple of mint leaves in some hot olive oil or burnt butter and drain on a kitchen towel. Divide the cutlets between four plates. Serve with torn warm figs and thin slivers of crunchy beets. Drizzle with the lamb pan juices and top with a few crisp mint leaves to finish. Serves 4