The Story of a Lamb Dish: Andrew May

May 2022 is the month where we celebrate the wonderful story around New Zealand lamb and it’s first journey to the other side of the world. May 24th marks 140 years that the first shipment of lamb arrived in the UK and kick started New Zealand’s billion dollar export market.

We asked our newly appointed Ambassador Chefs for some menu inspiration for cooking with lamb. Most of them have cooked overseas using New Zealand lamb which they say has gained a world class reputation. With those memories front of mind, each chef says they feel proud to be able to showcase the best produce that our farmers create on their menus, for Kiwi’s to enjoy.

Read on to hear the story of Andrew May’s lamb dish.

Lumina lamb cutlets with pressed lamb neck terrine, topped with curried granola, courgette & basil purée, green tomato chutney, pickled baby beetroot, served with a split rosemary & lamb glaze.

“I wanted to showcase a prime and secondary cut of lamb in this dish which is my signature style of cooking.  I especially love to showcase the secondary cuts utilising them in a modern way and creating amazing flavour combinations.

The chutney and granola both have a bit of heat in them and I wanted to use the sweet and sour combination to bring out the flavour of the lamb.  I made a terrine out of the lamb neck, braising it for 12 hours in local vegetables and stock until super tender.  The cooking liquor is then reduced to a concentrate without losing the flavour of the lamb which I then fold into the neck and press.

I made a purée with fresh seasonal courgettes and basil allowing the flavour of these products to shine for themselves.  The pickle is made by roasting the beetroot and then soaking it in the pickling liquor and I finished off the dish by making a green tomato chutney with Curious Croppers green tomatoes.”