Saltbushlambrumpwithleekand pepperberry
SERVES 6 // PREPTIME 45 MINS//COOK 7 HRS(PLUSCHILLING,RESTING)
“WelovetomakedishestoshareatNapierQuarterandtheideaofa familyroastis what
inspiresustohavethisweeklychangingdish,”saysHorsnell.“Weserveit simplyanduse
whatmeatsarebestfortheseason.Servethiswithpastaorjusta simplesaladand roast
potatoes.” Start this recipe a day ahead to make the lamb stock for the sauce.
1 Forlambsauce,preheat
ovento180°C.Roastbonesin
a deeproastingpanuntildark
golden(1½hours).Sautéonion,
garlicandvegetablesin oil
in a largesaucepanover
medium-highheatuntilsoftened
(5-7minutes).Addbones,jamón
andbayleaves,coverwithwater
(about3.5litres)andsimmer,
skimmingregularlyandtopping
upwaterasneededtokeep
bonescovered,untilwell
flavoured(5-6hours).Strain
stock,coolandrefrigerate
(overnight).Removefatlayer
anddiscard.Reducestockin
a saucepanovermedium-high
heattoabout500ml(50minutes
to 1 hour). Stir in brown sugar,60 ml(¼cup)oliveoil
3 lambrumpswithcapon
(about450gmeach),
atroomtemperature
½ tspcoarselyground
mountainpepperberry
(seenote),ortotaste,
plusextratoserve
150 gmunsaltedbutter
3 leeks,whitepart
only,washedwell
10 garliccloves,peeled
andthinlysliced
3 goldenshallots,peeled
andthinlysliced
1 tbsprosemaryleaves
200 mldrywhitewine
Thinlyslicedmountain
pepperleaf(optional,
seenote),toserve
LAMBSAUCE
3 kglambbones
1 onion,coarselychopped
1 garlicbulb,coarsely
chopped
1 leek,coarselychopped
1 carrot,coarselychopped
2 tbspoliveoil
200 gmpieceofjamón,
coarselychopped
2 freshbayleaves
75 gm(⅓cup)brownsugar
50 gm unsalted butter, softenedthenreducetoa thinsauce
(10minutes).Seasontotaste
withsalt,strainandsetaside.
2 Meanwhile,heathalftheoil
ina largeovenprooffryingpan
overhighheat.Seasonthe
lambwithsaltandpepperberry,
andaddtothepanwithhalf
thebutter,spooningit overthe
lambasit melts.Cookthelamb,
turning,untilcaramelised
oneachside(4-5minutes).
Transferpantotheovenand
roastlambuntilcooked
medium-rareandinternal
temperaturereads62°Cona
meatthermometer(15-20
minutes).Removefromthepan
andrestina warmplaceuntil
ready to serve (10 minutes).3 Heata separateovenproof
fryingpanwithremaining
oil.Addleek,garlic,shallot,
rosemaryandtheremaining
butter,stirringoccasionally
untilcaramelised(2-3minutes).
Addwineandseasontotaste,
thentransferpantotheoven
andlightlybraisevegetables
untiltender(15minutes).
4 Reheatlambsauceover
mediumheat.Removefrom
heat,thengraduallywhisk
inbutter,a fewspoonfulsat
a time.Slicelamb,divideamong
plates,thensliceleeksinto
roundsandplaceontopofthe
lamb.Pouroverthesauceand
servesprinkledwithpepper
leafandextrapepperberry.
NotePepperberryis available
onlinefromessentialingredient.
com.au.Mountainpepperleaf
is availablefromselectnative
nurseries;if unavailable,
substitutemarjoram.
Winesuggestion 2016 Alegre
y Valgañon“Cardenas”
Garnacha, Rioja, Spain.