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Lamb And Turnip With Saltbush And Roasted Lamb Sauce
Recipe by Pete Campbell
This hearty Lamb Roast with Saltbush and Charred Lamb Sauce will have you salivating for more!
- Steps
- Ingredients
Steps
- Preheat oven to 200°C.
- For the Roasted Lamb Sauce, remove the loin from the racks and set aside. Remove large fat cap from rack and discard, then separate the bones and chop into small pieces. Heat 2 tablespoons of olive oil in a large stainless steel ovenproof pan over medium high heat. Add the lamb bones and chicken wings to the pan and cook until browned.
- Roughly slice leek, onion, celery and carrots and add to the pan. Cook for 6-8 minutes, stirring occasionally. Add the wine to deglaze the pan cook for 1-2 minutes. Slice the garlic in half horizontally and add to the pan. Drizzle with a little olive oil, season with salt and pepper, then roast for 30 minutes.
- Remove from the oven and return to a medium heat. Add the chicken stock and simmer until reduced by half. Strain through a fine sieve into a small saucepan and press on the solids to extract as much liquid as possible.
- Return the liquid to a medium heat. Whisk in the butter, one piece at a time, then the lemon juice and whisk vigorously to emulsify. Season with salt to taste.
- Reduce the oven to 130°C.
- For the Lamb, trim the loins to remove fat and sinew, then season well with salt and the fenugreek powder. Add olive oil to pan over high heat and when smoking hot, add the lamb, butter, garlic and rosemary. Sear the loins well on all sides, turning constantly for about 3 minutes.
- Remove lamb from the pan and place on a shallow tray. Roast in the oven for 8-10 minutes or until cooked to your liking. Remove from the oven and set aside to rest.
- For the Turnips, slice the turnips in half vertically then cut crosswise into 1mm thick semicircle slices. Season the slices generously with salt and set aside.
- Place the water into a saucepan over medium heat. Once hot, add the butter, one cube at a time, whisking continuously until emulsified. Bring to a boil.
- Add the turnips slices and simmer for 1-2 minutes until slightly tender, with a little bite. Strain turnips and set aside.
- For the Saltbush, heat oil in a pan to 160°C. Add saltbush and fry until bubbles disappear.
- Remove leaves from pan and drain on paper towel.
- Remove the crispy saltbush leaves from the stems and season lightly with lemon juice.
- To assemble, slice the lamb into 1cm thick slices and overlap slices across the centre of each plate. Fold turnip slices into different shapes and arrange over lamb until the lamb is completely covered. Garnish with crispy saltbush. Add some sauce and serve.
