INTERVIEW
SAMANTHA
JONES
PORTRAIT
PHOTOGRAPHY
BEN
DEARNLEY
FOOD
PHOTOGRAPHY
BEN DEARNLEY
STYLING
KIRSTEN JENKINS
MECHANDISING
EMMALY STEWART
THE CHEF AND
THE BUTCHER
A:Ah,springclean.It’swhenwewantto
behealthyafterallthatwinterindulgence!
Solet’sdolambbackstrap.
C:Whatabouta leg?
A:No,it’stoosinewy.
C:I’mjustsaying,whereare the readers
goingtobuybackstrap?
A:I amtellingyou,youcanbuyit.It’salso
calledeyeofloin.It’sjusta forgottencut.
Buttreatedin therightway,it’sa nicecut.
C:Alright,fine.Buttoeveryonereading,
youletmeknowif youlikeleg!
A:We’renotdoingleg.Toomuchlegwork!
C:Speakingoflegwork,I’vebeencycling
lately.Noalcohol,andeatinghealthystuff.
A:Plantsandmeat.Paleo;thecaveman
diet.That’showI keephealthy.
C:I thinkafterwinter,everyoneis over
comfortfood.Theywantsomethinglight
andfresh.I knowstir-fryconjuresup
memoriesofdaggy’80sfood.ButI think
wecanmakethisoneinteresting.
A:Wecanmakeit veryAustralian.
C:I thinkweshouldusechardandsome
saltbush.Notyourusualstir-frystuff.
We’llusefennel,too,I think.
A:Low-carbstir-fry!
C:It’sa spring-fry.I thinkweneedcolour.
A:I likeusinga cuminrubonlamb.
C:I agreetousingtherub,fine.I likea
rub.We’lldocuminandcorianderwith
sesameoiltomarinatethelamb.
A:Leanandgreenandclean.Norice.
C:It’sa springgardenstir-fry.Marinated
lamb,gardenvegandcashews.
A:I likethesaltbush.Cleanoutyourgut.
C:I likethat!Wecanadda bit of chilli,
too,togiveit a nicekick.
A:Thisis justwhateveryoneneedsto
kickstartspring. It’s the good-for-your-gut
stir-fry!
C: Good-for-your-gut-spring-garden-fry!
SPICEDLAMB
STIR-FRYWITH
SPRINGGREENS
SERVES 4
21 / 2 tspeachground
cuminandground coriander
2 tbssesameoil
2 x 250glambbackstraps,trimmed,
thinlysliceddiagonally(^1) / 4 cup(60ml)peanutoil
2 eschalots,thinlysliced
3 garliccloves,thinlysliced
3cmpiece(15g)ginger, cut into
matchsticks
(^1) / 4 cup(60ml)chilliin soybeanoil
(fromspecialty grocers and Asian food
shops)
1 smallfennel,topstrimmed,shaved(we
useda mandoline),plusextratoserve
150gsugarsnappeas,trimmed
30gsaltbush,leavespicked(from
specialtyfruitandvegetablegrocers)
(^1) / 2 bunchchard,stalks finely chopped,
leavestorn
1 longredchilli, thinly sliced, plus extra
toserve
(^1) / 3 cup(80ml)good-qualitybeefstock
Roughly chopped cashews, to serve
Tomakethemarinade,combinecumin,
corianderandsesameoilina bowl.Add
lambandtosstocoat,thencoverandset
asideatroomtemperature for 1 hour
oruntilreadytouse.
Heathalfofthepeanutoilina large
wokoverhighheat.Addhalfofthesliced
eschalot,garlicandgingerandstir-fry
for1-2minutesuntilfragrant.Addhalf the
chilliinsoybeanoilandstirwith
a woodenspoontoloosen.Addhalf
of the marinated lamb and stir-fry for
ColinFassnidgeandAnthonyPuharichare
feelingfresh,whippingupa good-for-youstir-fry
featuring spring lamb and gut-loving greens.
2 minutesoruntiljustcooked.Add
halfoftheslicedfennel,peas,saltbush,
chardandchillithenpouroverhalf
ofthestockandstir-fryfora further
3 minutesoruntiltheleaveshavejust
wiltedbutthevegetablesare still crispy.
Setasideandreserve.
Returnthewoktohighheatwith
remaining30mlpeanutoil.Repeat
stir-fryprocesswithremaining
ingredients,startingwiththeeschalot,
garlicandgingerbeforeadding
reaminingchilliinsoybean paste,
lambandvegetables.
Toserve,returnreservedstir-frytothe
wokandtossuntilheatedthrough.Divide
amongplatesandscatterwithcashews,
extrashavedfenneland extra chilli.
Serve immediately.
Naturallyleanandmeaty,lambbackstrap
is anideal,economicalcutforspring.
Takenfromalongthespine,the
backstrapcontainsverylittlefatandhas
a milderflavourthanothercutsoflamb,
makingit perfectformarinadesandfast
cookingmethodssuchasbarbecuingor
stir-frying.Besuretoletthelambcome
toroomtemperaturebeforecooking–
thiswillensurethemeatcooksmore
evenly,pluswillkeepyour end result
juicy and tender.
BUTCHER’SCUT
LAMB BACKSTRAP
40 delicious.com.au