2020 Winning Wines
Lighter Bodied Dry Red Wines – SIWC 2020
Lamb with Hummus, Paprika Oil and Almonds
Presented by chef Marcell Kustos
Lighter Bodied Dry Red Wines
were judged with this recipe
1 can chickpeas
3 tablespoons freshly squeezed lemon juice
1 cloves garlic, crushed
100ml cold water
40ml mild olive oil
½ tsp salt
½ tsp cumin
Good quality olive oil, to serve
~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Warm 2 Tbsp olive oil
1 Tbsp smoked paprika powder
2 Tbsp caramelised balsamic vinegar
2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
Blanched almonds, microplaned
Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
Remove skins and finely dice the capsicums.
In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
In a food processor, blend hummus until smooth.
Char-grill lamb and slice thinly.
Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.