Spring lamb has our boys smil­ing.

Strewth! The joys of spring lamb have Colin Fass­nidge and An­thony Puharich in a rare show of fu­ri­ous agree­ment as they cel­e­brate the best pro­duce Aus­tralia has to of­fer.

delicious - - CONTENTS -

A Spring; it’s about cel­e­brat­ing Aus­tralia. Do you know where Aus­tralia is?

C Yeah! My kids are Aus­tralian. I’m an Aus­tralian cit­i­zen! I’m like a pil­lar of this coun­try now.

A Right. Any­way, it’s about the de­li­cious. Pro­duce Awards. A cel­e­bra­tion of great Aus­tralian pro­duce. So I’ve cho­sen lamb.

C When I think of lamb, I think of green fields. I think of grass, wav­ing on the wind. A Yeah, right. To­tally agree. C Green grass. Broad beans. Peas. Green shoots. I think of pure. I think of new starts. A It’s about growth; new be­gin­nings. C Yeah, it’s fresh. You can start again. A You can start all over again. And I like this dish. A lot.

C The pro­duce speaks for it­self. You know what this dish is? It’s like when you open your win­dow in spring.

A This is like the By­ron Bay of dishes. Are we re­new­ing our vows?

C Maybe we are! Aus­tralian pro­duce is the sta­ple of our busi­ness. It’s the only way we can grow and make money. If you’re buy­ing from abroad, you can’t make money. And the qual­ity is in­cred­i­ble, so why would we shop else­where?

A Of course I agree. But all the tech­ni­cal ques­tions you should let me an­swer. You can do the flow­ery stuff.

C If we want to keep this man in a Lam­borgh­ini, we need to shop lo­cal! A Okay, okay. Back to the recipe. C This is very sim­ple. The but­ter­milk is the eas­i­est cheese you’re ever go­ing to make. I put this in be­cause I want to see you make it – that’s how easy it is. You put a car­ton in some wa­ter and that’s it re­ally. You can get your kids to help you be­cause they’re the in­tel­li­gent ones. Then we’ll serve it with a sim­ple spring salad and let the lamb speak for it­self.

A Who’s go­ing to cook the lamb? You? Or are you go­ing to stick with potatoes? You prob­a­bly used the Ask The Butcher app for this one. We should have a cook-off.

C It’s an easy recipe, this one. You’re my friend. I don’t want to em­bar­rass you. Spring is about sim­ple. It’s about but­ter­flies, bees and you: SIM­PLE!

SPICED LAMB WITH BUT­TER­MILK & SPRING SALAD SERVES 6

Be­gin this recipe at least 2 hours ahead. You will need a kitchen ther­mome­ter.

600ml (1 car­ton) but­ter­milk 2 garlic cloves, crushed 2 tbs co­rian­der seeds, toasted 1/ 2 bunch basil, leaves picked, stalks finely chopped 1/ 3 cup (80ml) olive oil, plus ex­tra to driz­zle 4 x 300g lamb back­straps, trimmed

1/ 2 bunch mint, leaves picked 500g frozen broad beans, blanched,

re­freshed, pod­ded 2 cups loosely packed snow pea shoots

(sub­sti­tute picked wa­ter­cress) Lemon wedges, to serve

To make the but­ter­milk curd, com­pletely open the top of the car­ton to re­lease any air. Close the car­ton and trans­fer to a saucepan, then care­fully fill pan with wa­ter to the level of the but­ter­milk (avoid let­ting any wa­ter en­ter the car­ton). Place saucepan over medium heat and bring to a sim­mer, then re­duce heat to low. Cook for 30 min­utes or un­til a kitchen ther­mome­ter in­serted in the cen­tre of the but­ter­milk reaches 80°C. Care­fully re­move the car­ton and stand for 5 min­utes for the curds to sep­a­rate from the whey.

Line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and care­fully add sep­a­rated curds and whey. Fold over cloth to cover. Chill for at least 1 hour to drain, then dis­card liq­uid, re­serv­ing strained curds. (Curds will keep, chilled in an air­tight con­tainer, for up to 1 week.)

Mean­while, to make the marinade for the lamb, us­ing a mor­tar and pes­tle, pound garlic, co­rian­der, basil stalks, half the basil leaves and 1 tsp each salt flakes and freshly ground black pep­per­corns to a rough paste. Trans­fer to a bowl with 2 tbs olive oil. Add lamb and toss well to coat. Set aside for 1 hour to mar­i­nate and come to room tem­per­a­ture be­fore cook­ing.

When ready to cook the lamb, heat re­main­ing 2 tbs oil in a fry­pan over medium-high heat. In 2 batches, add lamb and cook, turn­ing half­way, for 6-7 min­utes or un­til medium rare. Set first batch aside to rest, loosely cov­ered with foil, and re­peat with re­main­ing lamb.

Com­bine mint leaves, broad beans, snow pea shoots and re­main­ing basil leaves in a bowl. Thickly slice lamb and driz­zle with ex­tra olive oil. Serve with but­ter­milk curd and lemon wedges.

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