THE STORY OF A LAMB DISH: FROM THE KITCHEN OF DEAN THOMPSON, SCHNAPPA ROCK, TUTUKAKA

Beef + Lamb Ambassador Chef Dean Thompson has a deep appreciation for cooking with New Zealand grass-fed lamb. At his recent Ambassador Series Dinner, he showcased his signature dish—a Hibachi-grilled Lumina lamb backstrap with harissa yogurt, lamb rib, kawakawa chimichurri, and garden-fresh broccolini. The dish was a standout, leaving a lasting impression on his guests.

Dean takes a meticulous approach to preparing his lamb, starting with an overnight cure for the backstrap. He uses a blend of sugar, salt, paprika, and onion powder, adding a touch of sweetness to enhance the natural flavours. Once cured, he grills the lamb over charcoal, allowing the smoky richness to complement the distinctive taste of lamb fat.

“The flavour of the charcoal and the lamb fat really complement each other,” Dean explains. “That lamb fat takes on the smoky aroma beautifully.”

The lamb ribs undergo a different preparation - braised overnight to ensure they are tender and full of flavour. Before serving, Dean finishes them in the oven for a perfect texture. Accompanying the dish is fresh broccolini, also grilled to bring out its natural sweetness and slight char.

Dean’s philosophy behind this dish was to keep it balanced and thoughtful. One of the unique elements of the dish is the kawakawa chimichurri. Kawakawa, known for its aromatic, peppery notes, is foraged fresh from the bush surrounding Schnappa Rock. This addition brings a vibrant, herbal contrast that ties the dish together.

By blending technique, tradition, and locally sourced ingredients, Dean continues to elevate New Zealand lamb, proving why it holds a special place on menus and in the hearts of food lovers.

Hibachi-grilled Lumina lamb loin with a braised rib, chimichurri, harissa yoghurt, dukkha, olives and broccolini is on the menu at Schnappa Rock in Tutukaka.