- Allow 4 cutlets or approximately 150g lean, trimmed Quality Mark lamb per serving
- Sheep's milk cheese (eg Hipi Iti)
- 1 or 2 small gourmet potatoes per serving
- 2 tsp chopped flat-leaf parsley
- 100ml extra virgin olive oil
- 1 small clove garlic, crushed
- Milled pepper and salt
Red capsicum mayonnaise
- 1 medium-sized clove garlic, peeled
- 1 large red capsicum, roasted, skinned
- 1 small chilli, seeds removed
- Pinch of saffron threads
- 2 egg yolks
- Juice of ½ a lemon
- 125ml virgin olive oil
- 125ml vegetable oil
- Milled pepper
- Maldon salt
- Slow-roasted tomatoes
- A selection of salad leaves
- 18 whole, good quality olives
- Balsamic vinaigrette
- Fresh basil sprigs
Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.
Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.
Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.
Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.
Cut the cheese into quite thick slices then place on a tray ready to warm through.
Lightly warm the sheep's milk cheese and the roasted tomatoes.
Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.
Note: If using a lamb cut such as topside, rest it well then slice and arrange in the same way.
Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.
Serve right away.