Serves 4.

Ingredients

• 600g lamb backstrap
• 2 medium kumara
• Fresh cracked black pepper and sea salt
• Bottle of your favourite Chardonnay
• Quince paste
• Bunch of bok choy
• Bunch of broccolini
• 500g fresh snow peas
• Handful of sliced brown mushrooms

Method

Peel kumara and slice into rounds approximately 1.5cm thick. Sprinkle with a small amount of olive oil if desired. Place on heated oven tray and bake at 180°C for approximately 30 minutes.

Prepare lamb by rubbing in olive oil, freshly cracked black pepper and sea salt. Heat a fry pan over medium/high heat and add seasoned lamb. Seal the backstraps on both sides until the lamb turns a golden brown colour. Remove from pan and set aside.

Add to the fry pan 250ml of Chardonnay, then stir in approximately 2 tablespoons of quince paste and add some freshly cracked black pepper. Reduce heat to medium/low then return lamb to the sauce. Cook the lamb to desired taste, turning once. Set aside lamb once cooked as desired and rest. Thicken sauce if required.

Stir fry remaining vegetables in a second fry pan.

Slice lamb and serve with stacked kumara rounds and vegetables. Spoon over sauce.

Serve meal with leftover Chardonnay.