GOURMET TRAVELLER 97ThisextractfromMarriageof
FlavoursbyScottPickett
(Lantern,$39.99,pbk)has
beenreproducedwithminor
GT style changes.Roastedlegoflamb, rainbow silverbeet,
saucepaloise
SERVES4-6
“Thisdishtakesmebacktomychildhoodwhenmymumandmy
grandmother,Audrey,usedtocookusa Sundayroastdinnerasa family
treat,withallthetrimmings– andif wewerelucky,desserttoo,”says
Pickett.“Saucepaloiseis oneofthosegreatderivativesofHollandaise;
a classic egg emulsion sauce rich with butter and spiked with mint.”
meatis cookedmedium-rare
anda thermometerinserted
intothethickestpart,butnot
touchingthebone,reads55°C
(1-1½hours).Restfor 20 minutes.
2 Meanwhile,forsilverbeet,
separateleavesfromstems.
Keepleaveswholeandtrim
endsofstemsdiagonally.Heat
oilandbutterin a largeheavy-
basedpanovermediumheat
untilfoaminggently.Add
garlicandcookuntilgolden
andfragrant(1 minute).Add
silverbeetstemsandcookfor
1 minute,thenaddleavesand
cookuntilwiltedandnearly
tender,addinga splashof
waterif neededtocreate
steam(4-5minutes).Addlemon
zestandjuice,gratenutmeg
overandseasontotaste.
Stemsshouldbetenderand
leavesgreenwitha delicious
citrusflavour.
3 Forsaucepaloise,bringa
saucepanofwatertoa simmer.
In a heatproofbowlthatwillsit
comfortablyoverthepanwithout
touchingthewater,combineegg
yolks,vinegar,50mlwarmwater
andhalfthelemonjuice.Place
bowloverpanandwhiskuntil
mixtureis thickandformsa
ribbonwhendrizzledbackover
itself(4-5minutes).Remove
bowlfromheat.Addbutterin
a steadystream,whiskinguntil
incorporated.If saucelooks
toothick,whiskin a touchof
warmwater.Stirin mintand
remaininglemonjuice,and
seasonwelltotaste.
4 Cutlambintoslicesand
servewithsaucepaloise and
rainbow silverbeet.NoteMilk-fedlambis inseason
andatit’speakduringspring.
Outofseason,useregularlamb
leginstead.
WinesuggestionThisis an
incrediblyversatiledishthat
canbepairedwitha number
ofdifferentwines.Themost
importantthingtoconsiderhere
is savouriness.Steerawayfrom
winesthathavea sweeterfruit
profile.Trycabernetsauvignon-
basedwinesfromtheMédocin
Bordeauxormourvèdre-based
winesfromareaslikeBandolin
the south-east of France.➤1 lambleg,preferablymilk-fed
(2kg-2.5kg;seenote)
150 mlextra-virginoliveoil
Finelygratedzestof1 lemon
½ bunchrosemary,leaves
chopped
½ bunchthyme,leaves
chopped
2 tbspDijonmustard
10 garliccloves,finelychopped
RAINBOWSILVERBEET
2 bunchesrainbowsilverbeet,
washed
100 mlextra-virginoliveoil
50 gmbutteror100mllamb
dripping
3 garliccloves,thinlysliced
Finelygratedzestandjuice
of1 lemon
Pinchoffreshlygrated
nutmeg
SAUCEPALOISE
6 eggyolks
50 mltarragonvinegar
Juiceof½lemon
250 gmbutter,meltedand
warm
1 bunchofmint,leaves
pickedandfinelychopped
1 Preheattheovento160°C
fan-forced(180°Cwithoutfan).
Tielamblegwithkitchenstring
soit holdsitsshapeandis firm
tothetouch.Seasonwell.Heat
a largepanovermedium-high
heatandsearthelambuntil
goldenallover(10-12minutes).
Placelambona rackin a
roastingpan.Stiroliveoil,
lemonzest,rosemary,thyme,
mustardandgarlicin a bowlto
combine.Brushalloverlamb,
reservingsomeforbasting,
androast,occasionallybrushing
with reserved oil mixture, until