The Story of a Lamb Dish: MacLean Fraser

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 MacLean Fraser’s lamb dish.

Grilled lamb loin, duck fat potato, baby carrots three ways (salt-baked whole, puréed, pickled) peas (in pods, sprouts, and foam), layered slices of potato, and crisp bacon.

“It’s tough right now with lots to think about when putting menus together.  I want my dishes to be approachable but not confronting, so have been sticking with classic flavour combinations, but doing things in a way that is going to be surprising.  For example, taking one ingredient and serving it in several different ways on the plate – like carrots three ways – it shows the versatility of that ingredient.

This lamb dish takes the classic simple combination of flavours - lamb, potatoes, carrots, and peas - but uses nine or ten movements on the plate – its deceptively simple with a layer of sophistication.

I have used Lumina lamb short loin with the cap on.  After removing the membrane and top layer off the cap I score it and cook it skin side down to render the fat until crisp, then sear and finish in the oven.  Because the cap is left on the dish needs some acidity to cut through the richness of the fat, so I serve it with pickled carrot ribbons, a silky carrot purée, and salt-baked baby carrots.  This is like the aging process and intensifies the carrot flavour with a hint of aromatics which are added to the confit salt.

Potatoes Sarladaise are accompanied by sugar snaps, a pea foam infused with mint, and a garnish of pea shoots.  The dish is finished off with a slice of crispy lamb bacon, a nasturtium leaf, and a delicious jus.”