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Merlot Cabernet Blends  

Smoked Lamb Loin with mushroom duxcelle

Vilagrad Cabernet Merlot Blends 

Lamb loins or rump marinated then smoked in manuka & tealeaf, alongside mushrooms with a merlot is always delightful.  This merlot has a soft palate and berry finishing, with a mushroom duxcelle, merlot and cream reduction sauce you can truly be satisfied. 

Ingredients

1. 500g Lamb (Desinued)
2. 200g Mushroom
3. ½ Onion
4. 2 Garlic Cloves
5. 150g Cream
6. 100g Red Wine (3 Brother's)
7. 20g  Parsley 

Roll lamb pieces in marinate, smoke for short time so that the meat is still red in the middle, and set aside.  Chop onions and mushrooms very fine, fry onions first for 3 minutes, add crushed garlic and salt, when starting to brown add mushroom.  Cook out until the moisture evaporates then add half the wine (When bottom sticks), reduce further then add the rest of the wine and cream. Slowly cook for 5 minutes then add the parsley, season and garnish (Sprig of parsley) 

For canapé
Fill little filo pastry cases with mushroom duxcelle, place two thin slices of lamb on top with a garnish of parsley or blueberry beetroot chutney 

For entrée
Line muffin tins with filo pastry or flattened sliced bread and pre-toast with oil and mixed herb or garlic. Fill with crispy streaky bacon and mushroom duxcelle, sliced lamb on top with kumara chips and tomato relish  

For dinner
Boil water and add salt, oil and noodles (udon). Slice hot smoked lamb pieces, use trimmings in a stir fry with soy sauce and mix vegetables