FEN­NEL, CHILLI AND YO­GHURT ROASTED LAMB WITH GREEN BEANS AND MACADAMIA NUTS

Life & Style Weekend - - FOOD & WINE -

Serves: 4 IN­GRE­DI­ENTS

½ tbsp salt

1 tsp black pep­per­corns

½ tbsp fen­nel seeds

Pinch Aleppo chilli pep­per 8 cloves gar­lic

5 tbsp EVOO + ad­di­tional 4 lamb rumps, pat­ted dry 125ml Greek yo­ghurt

3 tbsp sherry vine­gar

¼ cup cur­rants

1 lemon, juiced

250g green beans, trimmed, blanched and split

¼ small red onion, thinly sliced and soaked in iced wa­ter ¼ bunch radish, trimmed, thickly sliced

¼ cup macadamia nuts, toasted and cracked

½ cup flat leaf pars­ley, leaves picked

METHOD

Pre­heat oven to 100C. Pound salt, pep­per­corns, fen­nel, chilli and gar­lic in pes­tle and mor­tar to a paste. Toss lamb rumps with paste and 2 tbsp of the olive oil then place on a cake rack set over a lined tray. Place in pre­heated oven and cook un­til the in­ter­nal tem­per­a­ture reaches 54C. Half­way through the cook­ing, brush 3 tbsp of yo­ghurt over lamb rump. Mean­while heat sherry vine­gar in a small pot un­til sim­mer­ing then pour over the cur­rants, soak for 10 min­utes then drain. To fin­ish lamb, heat bar­be­cue or fry pan un­til very hot. Sea­son with salt and pep­per and brush with 1 tbsp olive oil, grill for 4 min­utes, turn­ing ev­ery 30 sec­onds or so. Re­move rumps, cover loosely with foil and rest for 5 min­utes be­fore carv­ing. Mean­while com­bine re­main­ing olive oil with lemon juice and sea­son. To as­sem­ble salad, com­bine beans, drained cur­rants, drained onions, radish, macadamia nuts and pars­ley. Ar­range salad on plates, carve lamb and dol­lop with yo­ghurt.

Alas­tair Mcleod is the chef-owner of Al’freshco, al­freshco.com.au

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