Recipe: Lamb Loin, Cape Kidnappers Garden Vegetables, Olives & Salsa Verde
28 May 2015
Asia Pacific Superyachts New Zealand is partnering with some of New Zealand's leading luxury providers to bring you their recipes, recommendations and more.
Here James Honore, Head Chef at The Farm at Cape Kidnappers in Hawke's Bay, shares his recipe for Hawke's Bay inspiredLamb Loin, Cape Kidnappers Garden Vegetables, Olives and Salsa Verde.
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This dish is inspired using produce from our region, the beautiful Grass Fed Lamb we have in the Hawke's Bay, olive oil from Matapiro and also our own vegetable garden at Cape Kidnappers," says Honore. "When using local products we like to let the food taste as natural as it should.
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Serves 4
Ingredients
4 Hawkes Bay Natural Lamb Loins, all fat and sinew removed (have your butcher do this for you)
1 bunch spinach washed
4 scaloppini
4 Baby Onions
8 Young Spring Onions
Salsa Verde
2 tablespoons capers
1⁄3 cup gherkins
1 tablespoon anchovies (optional)
1⁄3 cup finely chopped parsley
1⁄4 cup finely chopped mint
1⁄4 cup finely chopped basil
1⁄2 tablespoon finely chopped tarragon
zest of 1 lemon
2 tablespoons lemon juice
1⁄2 cup Matapiro olive oil
Heat a medium pan over a high heat, season your lamb and sear on all sides, remove from pan and place on a cool oven tray, put into a 200˚c oven for two to three minutes for medium rare or 4-5 minutes for medium.
Rest the lamb in a warm place while you assemble the dish.
Trim the spring onions and blanch in boiling salted water, also blanch the spinach
Cut the scaloppini into lengths half centimeter in thickness and roast in oven until tender
Roast the peeled and halved baby onions cut face down in a preheated oven safe pan at 200˚c oven until tender, about 10 minutes.
Place all the ingredients for the Salsa Verde in a blender and puree. Check the seasoning and add a little more lemon juice if you think it’s required.
To Assemble:
Pan fry the onions on the cut face, add the olives and put in the oven for three minutes, drain on kitchen paper.
Reheat the vegetables and season.
On four heated dinner plates arrange your salsa verde, vegetables and olives.
Carve the lamb and serve.
Potatoes can be added to make a more substantial meal
About James Honore
New Zealand born and bred James Honore began his training in Northland, New Zealand and completed his studies in Auckland, after this he moved to Sydney to gain hands-on cooking experience at the Park Hyatt.
James then landed a position at The Lodge at Kauri Cliffs, returning to New Zealand and joining the lodge’s brigade as Chef de Partie, a position he held for three years. This was followed by a stint cooking at Pure Tastes, a restaurant in Paihia opened by former Kauri Cliffs Executive Chef and well renowned New Zealand chef Paul Jobin.
However, in 2007, James was lured back to the lodge fold by then Executive Chef Dale Gartland, who was looking for chefs to join the brigade at the expanding groups soon to open Hawke’s Bay lodge-The Farm at Cape Kidnappers.
James jumped at the great opportunity, adding strength and experience to the opening team at The Farm at Cape Kidnappers. After a few years there and helping the lodge receive top accolades for its food, room for advancement saw James return to The Lodge at Kauri Cliffs as Sous Chef working with Kauri Cliffs Executive Chef Barry Frith.
Today James is the Head Chef at The Farm at Cape Kidnappers, and with the support of Group Executive Chef and mentor Dale Gartland, he is thriving. He is truly inspired by the vast array of local produce available both at The Farm’s own vegetable gardens and within the greater Hawke’s Bay region.
During his time with the lodges James has worked alongside some inspirational chefs at our food and wine events, these include Peter Gilmore, Rick Stein, Neil Perry and Guillaume Brahimi.
