Ingredients

Serves 2

Barbecued Scallop Stack (entree) 
3 Fremantle sardine fillets dusted in polenta, sumac & lemon zest
3 scallops, row cleaned off
3 slices of venison chorizo
Fresh rocket to serve
Extra virgin olive oil
Lemon for juicing

 

Rack of Lamb (main)
1 x five-point lamb rack with fat cap on, scored with rosemary & sea salt massaged into fat
300g of sour dough bread crust soaked in 2 cups of milk for 1 hour
150g of unsalted pistachio nuts
50ml good Spanish vinegar
1 clove of garlic
50ml olive oil
1 cup of lamb/beef stock
Splash of red wine
Salt & Pepper
2 carrots, finely chopped
2 celery sticks, finely chopped
2 French shallots, finely chopped
1 clove of garlic, finely chopped
Olive oil & green beans to serve

Method

Barbecued Scallop, Venison Chorizo & Sardine Stack
Seer all ingredients on a hot plate (sardines for 1 minutes each side, scallops 40 seconds each side & chorizo until oils come to the surface).
Plate sardines, top with scallops, then chorizo. Drizzle olive oil and lemon juice over stack, and serve with fresh rocket.


 

Rack of Lamb with Pistachio & Bread Sauce
Soak bread in milk for 1 hour. Sit seasoned rack of lamb on a barbecue plate, fat side down and cook for 20 minutes for rare, 25-30 for medium.
In the meantime, take bread out of milk and ring out excess milk. Blend bread, pistachio nuts, garlic and slowly incorporate vinegar and olive oil until mixed into a smooth thick sauce. Season well. If it looks too thick, add a little milk.
For the jus, add reduced lamb/beef stock with a splash of red wine, to finely chopped carrots, celery, French shallots and garlic and simmer over a low heat for 10 minutes, then strain vegetables from sauce.
To serve, spoon pistachio sauce onto plate, top with lamb cutlets, drizzle with olive oil and jus. Serve with barbecued or steamed green beans.