Along with an abundance of other changes in our day-to-day living, the Corona pandemic has increased the cost of travel, restraining us from simple joys like visiting family or trying new cuisines.
However, limitations in travel allow our minds to form creative vehicles to transport us elsewhere without leaving the house.
The celebration kitchen now embarks on a new mission, celebrating cuisines from other cultures, giving you the opportunity to travel through your taste buds to different lands when you recreate our recipes at home.
Our first stop, far, far away in New Zealand.
Through vast research, I have found that most New Zealanders emphasize a love for cooking outdoors, either in the ground or on the grill. Meats, root vegetables, and fish find their way onto the plate quite often.
Perusing through pictures of this wonderland, I noticed mountainous landscapes, fields full of grass, and lambs, lots of lambs. As a matter of fact, the lamb from New Zealand can often be found at any local Whole Food Market. These lambs must be delicious if we ship them all the way to the United States from New Zealand.
Knowing this, I rushed to the store, buying lamb, mint, parsnips, and Oyster Bay Pinot Noir (A wine made in New Zealand). The result: A perfectly delicious meal, making me appreciate simple, good quality ingredients.
Unfortunately, the rainy weather in Columbia, South Carolina, kept us from an authentic New Zealand Barbecue and Hangi (a tradition of cooking in the ground). However, our tastebuds still took a glimpse into the goodness of New Zealand cuisine.
- 1/4 cup olive oil
- 1/2 cup of mint leaves
- 4 cloves of garlic
- The juice of half of a large lemon
- Salt (to taste)
- Pepper (to taste)
- 1 sprig of rosemary
- 1 rack of lamb (8 lollipops)
- Fill a large pot with water and set up your sous vide to create a water bath for the perfect temperature of lamb. Set temperature to 130 and allow the sous vide to preheat.
- As the water comes up to temperature, add olive oil, mint leaves, minced garlic, lemon juice, salt, and pepper to the bowl of a food processor. Blend the ingredients until they create a smooth paste.
- Pour 1/4 of the mixture into a plastic bag. Add lamb and the rosemary sprig to the bag, and then double bag all of the ingredients.
- Rub the mixture into the lamb, being careful not to tear holes into the plastic bag.
- Slowly lower the plastic bags into the sous vide bath, allowing the water to press any excess air out of the bag and create something like a vacuum-tight seal.
- Sous vide the lamb for 1-4 hours.
- Remove the lamb from the sous vide. Cut the rack into lollipops and sear them over high heat in a cast-iron pan or on the grill, just enough to color the exterior.
- Serve with warmed, leftover sauce for dipping and enjoy!