Delicious Australia – (08)August 2019

KNOW YOUR PRODUCER

AnalieseGregory,headchefatFranklinBar& Restaurantin Hobart,nominatestop-classlamb

from Tasmania’s Littlewood Lamb for a 2019delicious. Harvey Norman Produce Award.

GREAT CHEFS CELEBRATE THE GREATEST INGREDIENTS

LAMBRIBSWITHRHUBARB

BARBECUE SAUCE

SERVES4-

Begin this recipe 1 day ahead.

300mlbuttermilk

2 x 900glambribs,fat trimmed

800mlbeefstock

1 brownonion,cut into wedges

3 bayleaves

3 garliccloves,bruised

Baby parsley, to serve

RHUBARBBARBECUESAUCE

100gcastersugar

(^1) / 2 bunchrhubarb, trimmed, cut into
5cmlengths
(^1) / 3 cup(80ml)ricebranoil
1 brownonion,finelychopped
2 garliccloves,crushed
1 tspblackpeppercorns, toasted,
ground
1 tspcuminseeds,toasted,ground
1 cinnamonquill,toasted
1 clove,toasted
(^1) / 2 tspfennelseeds,toasted,ground
(^1) / 2 tspcorianderseeds,toasted, ground
2 wholedriedchillies
2 tomatoes, finely chopped
Forthelambbelly,combinethe
buttermilkwith1.2Lwaterand60gsalt
flakesin a largebowl.Addthelamband
submergein brine.Coverbowl and chill
for 12 hoursorovernight.
Meanwhile,fortherhubarbbarbecue
sauce,placesugarand^1 / 2 cup(125ml)
waterin a saucepanoverhighheat.Bring
totheboilandaddrhubarb.Simmer,
stirringoccasionally,for10-12minutes
oruntilrhubarbis justtender.
Heattheoilin a largesaucepanover
high heat. Add onion, garlic, spices and
driedchillies.Cook,stirringfrequently,
for5-6minutesoruntilonionhas
softened.Addtomatoandcook,
stirringoccasionally,fora further
10-12minutes.Addrhubarband
poachingliquid,plus1 cup(250ml)
water.Bringtotheboil,reduceheat
tolowandsimmer,stirringfrequently,
for1 hour-1hour 25 minutesoruntil
thickened.Removefromheat,season
totasteandcoolcompletely.
Preheattheovento160°C.Remove
lambfrombrineandpatdrywithpaper
towel.Placelamb,skin-sideup,ina
largeroastingpanwiththestock,onion,
bayleavesandgarlic.Placea sheetof
bakingpaperoverthelamb,thencover
roastingpantightlywithfoil.Bakein the
ovenfor3 hours-3hours 30 minutes or
untilmeatis verytender.
Removelambfromoven.Preheatthe
ovengrilltohigh.Uncoverlamband
transfertoa largebakingtray.Brush
rhubarbbarbecuesauceliberallyall
overlambribs.Placebakingtrayontop
shelfandgrilllambfor8-10minutesor
untilribsarecaramelisedandgolden.
Toserve,placelambona large
platterandbrushwithmorerhubarb
barbecuesauce.Scatterribswith
babyparsleyandservewithremaining
barbecue sauce alongside.
PHOTOGRAPHY
JEREMY
SIMONS
STYLING
KIRSTEN JENKINS
SOPHIE NICHOLS PORTRAIT
CHRIS KIDD
THEPRODUCER
SOPHIENICHOLS
FOUNDER,
LITTLEWOOD LAMB
ForSophieNichols,herproduct’s
storyis key.“Weinvitechefstocome
outandseetheanimalsgrazing,so
theycanseetheproduct from start
tofinish,”shesays.
Aftera decadeworkingin
hospitality,Nicholswasinspiredto
“understandandbreakthegap
betweenproducerandchef”and,
encouragedbyherfarmingheritage,
startedLittlewoodLambin
Richmond,justnorthofHobart.
Nicholsbreedsa Southdown
Merinocross,anidealcombinationin
Tasmania,andthecaresheshowsher
sheepateverystepoftheproduction
processis whatmakesherstandout.
“Iweighandhandlethesheep
myself,thentransportthemin my
utetoa smallfamilyabattoironly
30 minutesaway,”shesays.“The
shorttimeontheroad,witha smaller
numberofanimalsthanyou’dhavein
a largetruck,keepsthestressdown,
sotheystaycalm.Theabattoiris very
smallandtheanimalsarehandled
therewiththehighestlevelofcare,
just as I treat them on the farm.”
DELICIOUS.COM.AU/PRODUCEAWARDS
For more information on the 2019 awards.
PRODUCE AWARDS.