This dish is inspired by the truly earthy and bold umami flavour notes of our Kāpiti Ramara washed rind. The cheese balances the slow cooked lamb with cooling truffle yoghurt and tangy pickled shallots. The pepitas crumble on top adds crunch and nuttiness to the dish while the De Winkel Yoghurt is great for hot dishes like this one as it is heat stable and has a beautiful creamy texture.

Wild Mushroom Ragout

Yield: 1 portion

INGREDIENTS

  • 100g Mainland Unsalted Butter,  diced cold
  • 150g burnt butter lamb, sliced or pulled
  • 200g shiitake mushroom, sliced
  • 100g enoki mushrooms, trimmed & separated
  • 200g Swiss brown mushrooms, thinly sliced
  • 100g wood ear mushrooms, thinly sliced
  • 100g oyster mushrooms
  • 1ea lemon, zest and juice
  • 50g flat-leaf parsley, 
  • rough chopped
  • 20g Kapiti Ramara washed rind, sliced

 

Method

In a hot fry pan add diced cold butter one piece at a time ensuring to keep the heat high until nut-brown then drop to medium heat to ensure the milk solids do not completely burn.

Add to pan along with mushrooms, sauté lightly until warm and finish with lemon zest and chopped parsley.

Place truffle yoghurt on the base of the dish and top with lamb mix.

Top with slices of ramara and blow torch lightly.

Garnish with pickled shallots, radishes, pepitas and raw enoki mushrooms.

Truffle Yoghurt

  • 250g De Winkel yoghurt 
  • 1 tsp black truffle salt 
  • 1 tsp black truffle oil
  • 1 tbsp chives, chopped 
  • 1 tsp lime zest 

Method

Mix all ingredients except chives together and season with a little cracked black pepper to taste.

Add chives just before serving.

Burnt Butter Lamb

Yield: 10 portions

  • 1ea lamb shoulder, bone out (approx. 1.5kg)
  • 1 tbsp smoked paprika
  • 1 tbsp hot paprika
  • 1 tbsp sweet paprika
  • 1 tbsp dried wild oregano
  • 200g Mainland Unsalted Butter, softened 

Method

Pre heat oven to 150°C.

Mix three paprika spices and oregano together, dry rub the spice mix into the lamb. Rub in softened butter to coat meat. Seal lamb on all sides until the butter turns nut brown in colour.

Place in a lined baking tray, cover and seal tray with baking paper and aluminium foil. Bake for 3 hours at 150°C.

Leave to rest and refrigerate until ready to use. 

Try swapping out the meat for venison or even a nice gnocchi to make a nice vegetarian option.

A reddish washed-rind cheese with white mould. Ramara has an earthy, yeasty aroma and a slightly sweet, mild and buttery flavour. It’s soft and spongy when young, and flowing when mature.

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