Pepper Crusted Lamb with Spring Vegetables Recipe (with Wine Pairings)

Ingredients (serves 4)

  • 1/4 cup (60ml) buttermilk
  • 1/4 cup (70g) low-fat thick Greek-style yoghurt
  • 1 tablespoon red wine vinegar
  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 550g lamb back strap
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mixed peppercorns, coarsely ground
  • 100g broccolini
  • 100g green beans
  • 100g podded broad beans
  • 100g podded peas
  • 8 spring onions (white part only), sliced on an angle
  • 2 radishes, thinly sliced


Step 1

Preheat oven to 200°C. Place the buttermilk, yoghurt, vinegar and 2 tablespoons oil in a bowl, season, then whisk to combine. Set aside.

Step 2

Heat the remaining 1 tablespoon oil in a large frypan over high heat. Season the lamb and cook for 1-2 minutes each side until browned. Cool slightly, then brush all over with mustard.

Step 3

Coat in pepper, then place on a baking tray and roast for 6-7 minutes until cooked through. Cover loosely with foil and rest for 5 minutes, then thickly slice.

Step 4

Bring a large saucepan of water to the boil. Add broccolini, beans and peas, then cook for 4 minutes or until just tender. Drain, then toss with the spring onion and radish. Divide the salad and lamb among plates and serve with the dressing.

Wine Pairings

Ara Single Estate Pinot Noir Rosé

Ara (pronounced are-ah), is Maori for pathway, it captures the journey connecting us with our Marlborough home. We work in harmony with the environment making pure wines which reflect and amplify Marlborough’s remarkable nature.

Ara Single Estate reflects our sourcing – all the fruit is from Marlborough vineyards we own and manage. Ara Single Estate wines showcase the vintage creating wines of terroir which reflect pure Marlborough.

Wolf Blass Makers Project Reserve Pinot Three

Makers’ Project Pinot Three is a nod to the Wolf Blass tradition of blending to make a wine that’s better than the sum of its parts. Pinot Noir, fermented with a portion of whole berries, was blended with Pinot Gris and Pinot Meunier to create a bright, fresh wine with pure fruit and subtle yet distinct spice characters that will leave you wanting more.

Pinot Noir provides juiciness, fine structure and cherry fruit, Pinot Gris adds heady spice and texture, and Pinot Meunier gives palate depth and dark fruit flavours.

Oyster Bay Sparkling Rosé

Oyster Bay Sparkling Rosé is a skillful blend of 20% Pinot Noir and 80% Chardonnay. The fruit is gently crushed and pressed for a short period of skin contact. This gives the wine its colour and imparts delicate fragrant flavours. The wine then undergoes a primary fermentation in tank. Free run Chardonnay juice is cold settled to partial clarity, followed by a slow, temperature controlled primary fermentation for several weeks to develop elegant, assertive flavours.

Following a short period of lees contact, the wine is bottled young to capture the fresh, varietal intensity.