Lamb Duo

Texture and taste – this dish has got it all going on. Succulent South Island lamb served on crunchy goat's cheese morsels with a fresh burst of cress.

  1. To make the reduction, place cabernet in a saucepan, and reduce down until the liquid is a consistency that coats the back of a spoon.
  2. To make the croute, drizzle sourdough with olive oil. Spread over goat's cheese, season with salt and pepper and bake until crunchy. Remove excess fat off lamb.
  3. Add a small amount of olive oil to a pan, and heat pan until hot. Sear rumps and cutlets on both sides. Season, and place in oven for 4-6 minutes or until medium rare, then rest.
  4. Dress parsley with olive oil and salt and pepper. Drizzle each plate with about a tablespoon of the cabernet reduction. Place croute on bottom of plate.
  5. Slice lamb rumps in half, and arrange with cutlets around croute and garnish with dressed parsley
Recipe by:
Brendan Hicks, Head Chef. The Kiln - Invercargill

Monteith's Credit

Meal Type:
Prep Time:
10 mins
Cooking Time:
15 mins
Brendan Hicks


4x 100g lamb rump sourdough (8 thin slices)

4x 100g lamb cutlets

40g goat’s cheese

60ml olive oil (pure)

20ml olive oil

salt and pepper to taste salt and pepper to taste

750ml cabernet

40g Italian parsley