Halal Lumina French Trimmed Lamb Rack

Lumina Lamb is the combination of the finest pedigree breeds in New Zealand's unique and diverse landscape, state of the art farming practices and Lumina's secret ingredient- chicory. A dedicated 15 years of research, development and analysis has created a new breed of unique lamb of extraordinary characteristics. This breed of sheep is higher in Omega 3, rich in nutrients and features intramuscular fat with a Wagyu beef style marbling on a micro scale. The result is an entirely new eating experience with exceptional textures, tenderness and versatility on the plate.

A huge factor that takes part in why Lumina lamb tastes so good is the diet. The free-range lamb roam in the open Alpine hillside of South Island, grazing on nutrient rich alpine grass for 220 days, followed by an exclusive diet of specially cultivated chicory herbs for the final 35 days. It’s during those last 35 days feeding on the chicory pastures, where the higher levels of Omega-3 and polyunsaturated fats are produced. Resulting in delicious, premium quality lamb that is finely marbled and holds its shape and texture, making it versatile to cook with.

This makes the Lumina Lamb French Trim Rack very forgiving when cooked, due to the fat content. Suitable for chefs of all standards.


*This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.



Recipe Guide by Ioannis Grammenos (Executive Chef of the Heliot Steak House)

Grilled Lumina Cutlets, Crushed Potatoes, Chives & Tomato Salsa

Ingredients:

For the lamb

8 lumina lamb cutlets

1 garlic clove

1 tablespoon chopped rosemary.

Crushed potatoes

Ingredients:

500g new potatoes

2 tablespoons of chives chopped

1 teaspoon of oregano chopped

2 tablespoons of olive oil

Salt & pepper

For the Salsa

Ingredients:

1/2 red onion, chopped.

1/2 red bell pepper, diced.

1/2 yellow bell pepper, diced

2 tablespoons, coriander chopped

2 tomatoes, peeled. seeded and cut into small cubes

4 tablespoons cup extra virgin olive oil

2 tablespoons white wine vinegar

½ teaspoon ground cumin

1 lime juice

Salt pepper


Cooking Instructions

For The Lamb

Cut the lamb cutlets into individual pieces, chop the garlic and mix it with the chopped rosemary. Marinate the lamb cutlets and season them with salt and pepper, and let them rest for 30 minutes.

Grill the lamb cutlets for 2-3 minutes from each side.

For The Salsa

In a bowl, dissolve the salt with the vinegar. Add the onion and soak for ten minutes.

Mix all ingredients. Season with salt and pepper.

Store in a glass jar or container for at least two hours before eating.

For The Crushed Potatoes

Cook the whole potatoes with the skin in a pot of simmering salted water until just tender, and then drain.

Remove the skin and add back to the pot with the chives, oregano and some seasoning (crush lightly with a masher or the back of a fork).

Add the olive oil and mix well.

Enjoy!