INGREDIENTS
1/4 cup (35g) black peppercorns
40g cumin seeds
2 garlic cloves
90ml Morella Grove Olive oil
110ml red wine vinegar
200ml stout (or other dark beer)
35g caster sugar
15g cooking salt
1.5kg lamb loin chops
DRESSING
1/2 cup (135ml Morella Grove caramelised ) apple cider vinegar
1/4 cup (60ml) Morella Grove extra virgin olive oil
1/4 tsp fennel seeds
1/4 tsp ground white pepper
METHOD
1.To make the marinade, place peppercorns and cumin seeds in a dry frypan over medium heat and cook, shaking the pan, for 3-4 minutes until fragrant. Remove from the heat and set aside to cool, then place in a spice grinder or a mortar and pestle and finely grind.
2.Place garlic and oil in a blender and whiz until garlic is finely chopped. Add vinegar and whiz until well combined. Transfer to a large bowl. Add stout, sugar, salt and the ground spices, and stir until sugar and salt dissolves. Place lamb in a deep ceramic dish, pour over marinade and turn lamb to coat well. Cover and refrigerate overnight.
3.Meanwhile, for the dressing, place all ingredients and 1/4 tsp salt flakes in a blender. Add 25ml water and whiz until well combined. Set aside.
4.For the charred greens and radish salsa, heat a chargrill pan over high heat. Place herbs in a bowl and drizzle with oil. Season with salt flakes. Toss to coat.
5.Chargrill for 1-2 minutes or until lightly charred. Transfer to a board. Carefully pick the thyme leaves from the stems. Roughly chop all of the herbs and stir through the dressing. Add the radish and stir to combine.
1/4 cup (35g) black peppercorns
40g cumin seeds
2 garlic cloves
90ml Morella Grove Olive oil
110ml red wine vinegar
200ml stout (or other dark beer)
35g caster sugar
15g cooking salt
1.5kg lamb loin chops
DRESSING
1/2 cup (135ml Morella Grove caramelised ) apple cider vinegar
1/4 cup (60ml) Morella Grove extra virgin olive oil
1/4 tsp fennel seeds
1/4 tsp ground white pepper
METHOD
1.To make the marinade, place peppercorns and cumin seeds in a dry frypan over medium heat and cook, shaking the pan, for 3-4 minutes until fragrant. Remove from the heat and set aside to cool, then place in a spice grinder or a mortar and pestle and finely grind.
2.Place garlic and oil in a blender and whiz until garlic is finely chopped. Add vinegar and whiz until well combined. Transfer to a large bowl. Add stout, sugar, salt and the ground spices, and stir until sugar and salt dissolves. Place lamb in a deep ceramic dish, pour over marinade and turn lamb to coat well. Cover and refrigerate overnight.
3.Meanwhile, for the dressing, place all ingredients and 1/4 tsp salt flakes in a blender. Add 25ml water and whiz until well combined. Set aside.
4.For the charred greens and radish salsa, heat a chargrill pan over high heat. Place herbs in a bowl and drizzle with oil. Season with salt flakes. Toss to coat.
5.Chargrill for 1-2 minutes or until lightly charred. Transfer to a board. Carefully pick the thyme leaves from the stems. Roughly chop all of the herbs and stir through the dressing. Add the radish and stir to combine.
