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Lamb Duo

Serves 3-4
Prep time: 10 mins
Cooking time: 15 mins

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.



  • 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
View the method
  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

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