Greenhill Lamb Tenderloins with Parsnip and Pancetta Mash and Merlot Jus
Parsnip & Pancetta Mash
1tbsp olive oil
3 cloves of garlic (finely chopped)
1 medium red onion (finely chopped)
50gm pancetta (chopped)
500gm parsnip
1 medium potato
1 tbsp fresh thyme (chopped)
Flaky sea salt & pepper
Saute garlic, onion and pancetta in a hot pan until cooked. Peel parsnips and potato and dice into 3 cm pieces. Roast in the oven coated in a small amount of olive oil at a moderate temperature. When the parsnip is cooked remove from the oven and cool slightly. While still warm mash with a hand masher and mix through the cooked ingredients and thyme. Season to taste with salt and pepper.
Merlot Jus
1/2 bottle merlot or other red wine
2 tbsp butter
2 tsps arrowroot
1 large carrot
1 stick of celery
1 tbsp fresh thyme
1/2 lt beef stock
Finely chop carrot and celery and saute in butter in a hot pan until vegetables begin to brown and caramelise. Add thyme and merlot and simmer to reduce by half. Drain to remove vegetables, return to pan and add beef stock, and again simmer to reduce by half. Thicken with a little arrowroot mixed in water and if desired add a small knob of butter to produce a silky finish.
Lamb Tenderloins
1 kg lamb tenderloins (preferably from Hawke's Bay, New Zealand)
fresh thyme sprigs for garnish
Marinade
2 tbsp Worcester sauce
2 tbsp thick dark soy sauce
1 tbsp brandy
1 tbsp olive oil
Mix marinade ingredients together in a bowl and add tenderloins, cover with cling wrap. Marinate for at least 2 hours. Ensure meat is at room temperature prior to cooking.
Heat a ribbed grill until hot and smoking. Take tenderloins and place on grill. Cook for 2 - 3 minutes (depending on thickness) on each side. Turn only once. Desired finish is a neatly patterned scorch mark across tenderloin. Transfer meat to a warm plate cover with tin foil and rest for at least 5 minutes. The meat juices that will result can be added to the merlot jus that you have prepared.
To serve, take a large spoonful of the parsnip mash and place in a food mould. Upturn onto a heated plate to create a neat stack. Carefully drape seared tenderloins over the stack. Depending on the size of the tenderloins you may wish to slice diagonally to expose the red inside of the meat. Drizzle with your merlot jus and add a sprig of fresh thyme for garnish.
Serve with fresh roasted asparagus or lightly steamed green beans. If desired an oven roasted tomato will add a splash of colour to your plate.
Recipe will serve 4-6.
