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Wild Mushroom and Macadamia Stuffed Lamb Loin atop an Herbed Pearl Couscous
and Flash Fried Bok Choy with a HALL Merlot Reduction

Serves 6-8

1.Wild Mushroom and Macadamia stuffed Lamb Loin

INGREDIENTS

4 loins of lamb, approximately 1 ½ lbs each, trimmed

1 pound mixed wild mushrooms - (depending on what’s in store and what you like); sliced or torn; Shiitake, Portobello, Enoki, Oyster, Chanterelles

2 handfuls of Macadamia nuts- toasted and lightly crushed (a good way to do this is to wrap them up in a kitchen towel and bash them with a pan…)

2 sprigs of thyme –leaves removed and chopped

1 shallot, chopped

1 lemon

3 TBSP butter

Salt and Freshly ground Black Pepper to taste

METHOD 

1.1) Heat a large sauce pan over medium-low heat.

1.2) Sweat shallots and thyme in butter until shallots are translucent.

1.3) Add mushrooms and cook over a low heat till soft.

1.4) Add macadamia nuts.

1.5) Add a squeeze of lemon and season with freshly ground black pepper and salt.

1.6) Remove pan from heat.

1.7) Season one side of each lamb loin. Tie the loins up crosswise with kitchen twine with the seasoned sides facing each other. Knots should be about an inch and a half apart.

1.8) As an option: You can prepare the lamb as above up to 12 hours prior to roasting. Place a sprig of fresh rosemary and a sprig of fresh thyme under the twine so that it gives the meat a lovely herby flavor and refrigerate for up to 12 hours.

1.9) Put one TBSP of oil in a frying pan and heat it till almost smoking. Place the loins in the pan and brown on all sides.

1.10) Transfer the lamb to a roasting pan and place in a preheated oven (400 F) for 13-15 minutes until medium rare.

1.11) After removing the lamb from the oven, allow it to rest for 5 minutes before serving.
 

2: Herbed Pearl Couscous

INGREDIENTS

3 cups pearl couscous

4 TBSP butter

3 cloves garlic, crushed/minced

3 shallots finely chopped

4 ½ cups vegetable broth

1 tbsp chopped fresh parsley, basil, dill.

METHOD

2.1) Sweat down butter, garlic and shallots in large sauce pan over a medium to low heat until soft.

2.2) Add couscous and vegetable stock

2.3) Bring to the boil and then reduce heat to very low and cover. The couscous will absorb all the liquid and take about 10 minutes to cook

2.4) Remove from heat.  Add herbs, season with salt and freshly ground black pepper to taste.


3. Flash Fried Bok Choy

INGREDIENTS

9 bunches of bok choy

2-3 TBSP Almond oil (or any other nut oil)

METHOD

3.1) trim the ends of the washed bok choy so that the leaves separate

3.2) Heat a wok or frying pan until very hot.  Add half of the oil and half of the bok choy.  Stir fry until bok choy is slightly wilted and has gained some color by is still a bit crunchy.  (Don’t worry about charring it a little.) Remove batch from pan and repeat with second half of ingredients. 
 

4. HALL Merlot Reduction

INGREDIENTS

½ red onion- roughly chopped

1 celery rib- roughly chopped

1 carrot- roughly chopped

1 clove garlic- minced

1 large potato- roughly cubed

1 star anise

1 tablespoon olive oil

1/2 Bottle HALL merlot

Splash of whipping cream

METHOD

4.1) Sweat onion, garlic, carrots, celery down in a saucepan over a medium to low heat.  Add the potato once the other vegetables have softened.  Stir potato around for about one minute to help release the starch from the potato into the mixture.

4.2) Stir in the wine and the star anise.  Reduce heat to low and gently simmer until the sauce coats the back of a spoon--almost the consistency of heavy cream.

4.3) Strain the sauce through a sieve into a clean saucepan.  Stir in a splash of cream and season with black pepper and salt.

To Serve
Remove twine from lamb loins and slice crosswise. Spoon couscous onto plates. Rest slices of lamb atop the couscous. Drizzle with reduction sauce.  Arrange bok choy alongside.

Enjoy with HALL Napa Valley Merlot.