This mouthwatering recipe was kindly shared with The Lux Traveller by award winning chef Lee Kwiez of Darley’s restaurant in the Blue Mountains, Australia. We had an opportunity to taste this hearty dish ourselves and I can vouch for it , it is amazing! So for all of you who love to cook – enjoy this beautiful lamb.
Kanimbla lamb roasted over hay, crisp quinoa labne, Jerusalem artichoke puree, local greens and black olive jus gras.
1 THREE POINT LAMB RACK
1 SMALL HAND FUL OF LUCERN HAY
2 LABNE BALLS, EACH WIEGHING 18 GRAMS
6 G CRISP QUINOA
4 BUTTERNUT PUMKIN BALLS, USING A MELON BALLER, BLANCHED AND THEN ROASTED
3 PIECES OF TORN , BLANCHED KALE
20 G JERUSALEM ARTICHOKE PUREE
3 SPRIGS OF WOOD SORREL
30 ML BLACK OLIVE JUS GRAS
Labne: (makes 25 serves approx.)
600 g sheep’s milk yogurt
400 g Persian feta
6 g sea salt
Blend all in a robo coupe and then hang in a muslin cloth and leave in the cool room for 3-4 days before rolling into 18 g balls. The mix should be firm to the touch.
Crisp quinoa:
50 g red quinoa
1 lt water
1 lt vegetable oil
Boil the quinoa in salted water until tender, about 12 minutes
Drain well and then place onto a paper towel to cool
Place a pot of vegetable oil onto the stove and heat until the temp. reaches 160 c
Slowly add the quinoa
Cook until crispy, about 7-8 minutes
Drain well and place onto absorbent paper
Roll the labne balls in this quinoa
Black olive jus gras: (30 serves approx)
100g dehydrated olives
500 ml virgin olive oil
1t lamb stock reduction
Blend the olives with the virgin oil
When heating the lamb stock reduction add enough of the black olive oil to the taste you desire
Jerusalem Artichoke puree:
500g Jerusalem artichokes peeled and sliced
5 small red eschallots, sliced
2 cloves of garlic, sliced
50 butter
50 g veg. oil
1 lt milk
Sweat the eschallots and garlic in the butter and the oil, until soft but not colored
Place on top the artichokes
Cover with milk
Cook until the artichokes are tender
Drain well
Puree very fine
Add sea salt as desired
Store
Plating:
Season the lamb with sea salt
Sear in a hot pan
Place over the Lucerne hay in a separate pan
Roast in a moderate oven until pink, about 20 minutes
Remove from the oven and rest prior to slicing
To slice: remove the loin form the bone
Slice into 3 pieces
Place onto the left side of the plate
On the right side run a line of Jerusalem artichoke puree
Place onto top the crispy quinoa balls
Place around the blanched kale
Keeping to a line, place then the pumpkin balls
Add the wood sorrel
Run the sauce over the left side of the lamb
For those of you who prefer to let the chef do all the hard work go to Darley’s website to book or call +61 2 4780 1200
