Karoo Lamb cutlet and roulade, cucumber, mint and bush bean salad, roasted turnips and beetroot with chimichurri sauce
The Glenelly Glass Collection Cabernet Franc comes from vineyard parcels high up the slopes of the Simonsberg Mountain and it shows in the concentration of the wine. It was fermented naturally and matured in French oak for 12 months. Cherries and cranberries lead the way with a savoury herbaceousness and minerality close behind. The tannins are refined and balance well with grass and graphite notes.
“The bright red berry flavours and firm tannin structure of the Cabernet Franc match well with the richness and texture of the lamb and the wine’s savoury elements complement the spice in the chimichurri sauce.” Alex Rykaart, head chef at The Vine Bistro
1 double cut lamb chop, excess fat trimmed off
50g baby red beetroots, peeled and roasted until tender
50g baby turnips, peeled and roasted until tender
100g lamb mince
100g wilted spinach
Pinch of grated nutmeg
1 deboned lamb flank
Salt and pepper
30g bush beans, trimmed to remove fibrous parts, blanched
1/2 cucumber, peeled into ribbons
1 tbsp crème fraîche
1 tbsp good quality olive oil
1 tbsp plain yoghurt
Salt and pepper
8 leaves of freshly-picked mint
1 small onion, finely chopped
1 fresh red chilli, finely chopped
3 garlic cloves, peeled and finely chopped
1/2 cup red wine vinegar
1 tsp salt
1/2 cup of finely chopped fresh coriander
1/4 cup of finely chopped parsley, include stems
2 tbsp fresh oregano, finely chopped
3/4 cup good quality olive oil
Mix your lamb mince, nutmeg, salt and pepper with your spinach to form the stuffing for the flank. Place your stuffing in the centre of the flank and roll to create the roulade. This roulade must then be tied with trussing string in order to retain its shape.
With a tablespoon of frying oil in a large pan, sear the roulade until golden brown. Let it cool. After the roulade is cooled it must be sealed in a vacuum bag and then cooked submerged in water at a constant temperature of 71 °C for 4 hours. After the 4 hours the roulade must be plunged into ice water (while still under vacuum seal) to cool immediately. Set aside for a minimum of 3 hours to cool or leave in ice overnight.
Once cooled, remove the roulade from the vacuum bag and slice a 2-centimetre slice as a portion. Remember to remove the trussing string.
Place all the ingredients together and adjust the seasoning as you like it. It is quite a strong vinegar flavoured sauce that needs to be balanced with salt, so don’t stress if you think you put too much vinegar, it is supposed to be that way. This can be done a day in advance.
Preheat the oven to 180 °C.
In a large enough frying pan with a tablespoon of cooking oil start searing your lamb cutlet. We recommend you start on the fat side to let the fat render a bit, thereafter, sear the flesh sides about 2 minutes on each side. Remove the cutlet from the pan and place in an ovenproof tray/dish along with your slice of roulade, beetroots and turnips and place in the oven for 4 minutes to achieve medium rare, or longer if you prefer.
While the cutlet is cooking in the oven you can assemble your salad. Start with the dressing first. In a small bowl combine your crème fraiche, yoghurt, olive oil and salt and pepper Emulsify, then add your beans, mint and cucumber ribbons to be coated sufficiently.
Dinner is ready
You are now ready to plate up. Remember to be generous with the chimichurri sauce. The combination of a cold salad and the hot lamb all tied together by the chimichurri, perfectly complemented by the Glenelly Glass Collection Cabernet Franc, will leave you wanting more.