delicious Australia – September 2019

PHOTOGRAPHY

BRETTSTEVENS

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

CelebratethebestoftheseasonwithMasterChef

winnerSashiCheliah, who’s serving up a produce-

drivencrowdpleaser.

SPRING TO IT

@sashi_cheliah

THEREIS NOTHINGbetterthanusingseasonalproduce.I enjoyworkingwithfresh
ingredientsin peakseasonastheyaregrownin abundance,makingthemcheapto
buy.It alsomeanstheproduceis muchtastier.Whenyoucookwithhigh-quality
produce,youareguaranteedmaximumflavour.Springlambis greatforroasting,
andpairsperfectlywithseasonalvegetableslikebabycarrotsandbeetroot.It’sfullof
nutrients,too,becausethelambsareabletograzeonlushspringgrasses.Thismeans
themeatis packedwithomega-3and-6.Themeat is also sweet and tender – all it
needsis a littlesaltandpepperanda few
other simple additions to enhance the flavour.

HERBCRUSTEDLAMB

WITHSPRING VEGETABLES

SERVES 4

2 tbsextravirginoliveoil

2 x 6-cutletFrenchedlambracks

1 tbsfinelychopped flat-leaf parsley

leaves

1 tbsfinelychoppeddill

1 tbsfinelychoppedtarragon

2 tbsDijonmustard

Hot English mustard, to serve

SPRINGVEGETABLES

12 babybeetroot,trimmed

12 baby(Dutch)carrots,trimmed

3 rosemarysprigs,leavespicked

Extravirginoliveoil,todrizzle

4 smallzucchinis, halved on the diagonal

2 tbshoney

3 tsp balsamic vinegar

Preheatovento220°C.

Forthespringvegetables,placethe

beetrootandcarrotin a largeroastingpan

andscatterwithrosemaryleaves.Season

anddrizzlewitholiveoil,tossingto

combine.Roastfor20-25minutesoruntil

tender.Addzucchiniandroastfora further

10-15minutesoruntilallvegetablesare

cookedandgolden.Removefromthe

ovenanddrizzleoverhoneyandbalsamic

vinegar,tossingtocombine. Keep warm

untilreadytoserve.

Meanwhile,tomakethelambracks,heat

oliveoilin a largefrypanoverhighheat.

Seasonracksalloverthenplace,skin-side

down,in thepan.Cook,turning,for

6-8minutesoruntilthelambis brownedall

over.Transferlamb,skin-sideup,to a large

greasedandlinedbakingtray.

CombineherbsandDijonmustardin

a smallbowl.Spreadevenlyovertheskin

sideofbothracks,andseasontotaste.

Roastfor20-25minutesformedium-rare,

oruntilcooked to your liking. Rest for

10 minutes.

Toserve,cuteachlambrackin halfand

placeonplates.Divideroastedspring

vegetablesamongplatesanddrizzlewith

olive oil. Serve with hot mustard.

delicious.com.au/recipes

Formoresuper-tastyrecipes

from theMasterChef winner.

54 delicious.com.au