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Lamb Cutlets with Red Mole and Yucatan Pickles

Serves Serves: 4
  • Steps
  • Ingredients

Steps

Mexican spice blend

  • For the spice blend, combine spices in a bowl and lightly coat with about 2 teaspoons water, then pour into a frying pan and toast over medium heat until warm and fragrant.
  • Transfer to a mortar and pestle or spice grinder and grind to a fine powder.
  • Strain through a sieve to remove any large pieces.

Red mole sauce

  • For the red mole sauce, preheat grill to high. Roast garlic and tomatillos in a baking dish for about 5 minutes each side until black and soft, turning occasionally.
  • Meanwhile, heat oil in a frying pan over low heat. Fry chillies for about 3 minutes until starting to colour. Add raisins, and cook for a further 2 minutes. Add tomatillos and garlic, cook for 2 minutes, then add chocolate, stirring until melted. Add stock, sesame seeds, almonds, spice blend and bread. Simmer gently for 20-30 minutes until slightly reduced, stirring often. Transfer mixture to a blender and puree until smooth, adding water if necessary. Strain through a fine sieve. Season to taste.

Yucatan-style pickles

  • Combine vinegar, sugar, orange zest and juice, cloves, cinnamon, oregano and garlic in a small saucepan, and bring to the boil.
  • Place eschalots and jalapenos in a bowl, then pour in hot pickle liquor. Set aside to pickle and cool.

Sherry vinaigrette

  • For the sherry vinaigrette, gently warm sherry vinegar and sherry to reduce acidity. Allow to cool, then whisk with remaining ingredients to combine.

Ancient grain salad

  • Combine pumpkin with 2 tablespoons sherry vinaigrette in a bowl. Add remaining ingredients to bowl and toss to combine. Transfer to a serving bowl. Sprinkle with ricotta, pepitas and edible flowers.

Lamb

  • Season lamb with smoked paprika and sea salt flakes, then drizzle with oil. Place a large frying pan over medium-high heat. Cook lamb, fat-side down, and gently fry for about 2-3 minutes each side or until completely browned and cooked to medium. Remove from pan, cover loosely with foil and set aside to rest.
  • Add agave syrup and vinegar to pan, and cook until thickened. Add mole and simmer to a rich glaze.

To serve

  • To serve, place banana leaf onto a platter and brush with oil.
  • Carefully top lamb cutlets with mole, sprinkle with sesame seeds and arrange on platter.
  • Add radish, watercress, drained pickles and orange juice to a bowl, and toss to combine. Garnish platter with pickle mixture and orange segments, and serve salad to the side.

Notes

*You can use any remaining mole sauce on grilled meats. Store in an airtight container in the fridge for up to 2 weeks.

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