Oamaru Cooks Argentinian!

Pablo and his Lamb Dish

At the Oamaru Wine & Food Festival on 19 February four chefs came to give cooking demonstrations to the crowds of foodies who flock to this popular annual event. We shared Stephen LeCorre’s recipe for salmon last week, and this week we’re posting the recipe from Pablo Tacchini, chef at Oamaru’s North Star restaurant. You may remember that in January chef Pablo won the 2012 Excellence Award from the NZ Beef and Lamb Association, so it’s no surprise that Pablo showed a lamb dish at the festival. And since Pablo is from Argentina, of course his recipe is from this vibrant South American cuisine. So get your aprons on and let’s cook with Pablo:


Roasted Lamb Rump with Provençal Potatoes, Mixed Green Salad & Argentinian Criolla Sauce
Recipe By: Pablo Tacchini


  • 6 lamb rumps, cap off (you can substitute whatever cut of boneless lamb you like)
  • 6 garlic cloves
  • A handful of rosemary
  • Olive oil
  • Salt and pepper
  • Provençal Potatoes (see recipe)
  • Salsa Criolla (see recipe)


  1. Slice the garlic, chop the rosemary and mix together with the lamb and marinate overnight or at least 20 min. Sear the lamb in a pan until nice and brown color all around and then oven roast for 10 minutes at 200*c for rare.
  2. Serve with the Provencal potatoes, Salsa Criolla and a simple green salad (dress with some olive oil, lemon juice and salt/pepper.

Salsa Criolla

  • 1/2 brown onion
  • 1 1/2 tomato
  • 1 clove garlic
  • 1/2 red capsicum
  • 1 handful flat leaf parsley
  • olive oil, as needed
  • canola oil, as needed
  • white vinegar, as needed
  • Salt & pepper


Just chop everything and mix together, adding oil almost to cover. Add vinegar to taste, but probably about 2 tablespoons. It’s very important to check how strong the onion is, since it can overpower the salsa; you need to be able to taste all the ingredients and it has to be very colourful. You can add more parsley if needed.

Provençal Potatoes

  • 6 medium potato, Agria, skin on is nice
  • 3 cloves garlic
  • 1 handful parsley, chopped
  • Salt and pepper
  • Olive oil


Boil potatoes until tender, let them cool, cut into wedges and sear them in oil that you’ve heated up with some chopped garlic until golden on both sides. Put them in a bowl with the garlic and parsley. Dress it with the oil, salt and pepper.

The Crowd Dives In

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