Regulars » Paddock to Plate Paddock to plate Monday, 27 April 2009 Rack of lamb with mint and olive crust Feel like a gourmet cook when you put this dish together. It is simple yet totally effective. The lamb presents well under its crumbly topping and the juicy cutlets are tantalising with fresh steamed beans and asparagus. Serves 6. 2–3 trimmed racks of lamb 50 g butter ½ cup breadcrumbs 1 bunch fresh mint, chopped ½ cup black Kalamata olives, stones removed 2 cloves garlic, peeled salt and freshly ground black pepper 2 tbsp wholegrain mustard to serve, French beans or asparagus Preheat a roasting tin in oven at 220°C/425°F. Trim excess fat from racks of lamb. In a food processor, combine butter with breadcrumbs, chopped mint, olives, garlic, salt and black pepper. Spread meat side of lamb with grainy mustard, then with breadcrumb mixture, pressing it on to lamb well. Place lamb in roasting tin and cook for 25–30 minutes, basting with pan juices frequently for medium-rare lamb. Remove from oven, cover with foil and stand for 10 minutes before serving. Serve with French beans or asparagus. Feijoa crumble This is a quick and easy dessert and best served with lashings of custard and cream. The riper the feijoas the better, but not too brown. This recipe makes four individual desserts or can easily be made in one medium Pyrex dish as a whole dessert. 10–14 medium-sized feijoas 1 orange, finely grated zest of 4 tsp brown sugar 4 tbsp water 100 g butter 160 g plain flour 80 g wholemeal flour 4 tbsp brown sugar 2 Weetbix, crumbled Preheat oven to 160°C/325°F. Peel and slice feijoas and place in four individual dessert-sized ramekins. Sprinkle over orange zest and a tsp of brown sugar and a tbsp of water on top of each. In a separate bowl, combine butter, flours, second measure of sugar and crumble in the Weetbix. Mix with a knife or fingers until it resembles fine breadcrumbs. This can be done in a food processor, but has a better texture if crumbled with your fingers. Sprinkle topping over fruit and press down slightly. Bake for 30 minutes, until the fruit is stewed and the topping crisp. The fruit will begin to bubble through the topping, which will tell you when it is cooked. West Brook Winery recommends… With the Rack of Lamb with Mint and Olive Crust: WEST BROOK 2006 WAIMAUKU MERLOT MALBEC With the combining of black olive and roasted lamb, enhanced with the lifted herbal hint of mint and garlic, this Merlot/Malbec blend is now revealing its own earthbound origins. Grown on our Waimauku clays, the aromas of plum, leather and blackcurrant combine on the palate with velvet tannins and subtle oak notes, with a drying finish. A warming and satisfying combination now that the first frosts have arrived!