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Braised Flinders Island lamb with mash

Braised Flinders Island lamb with mash

“Would you please ask chef Daniel Alps of Strathlynn to share his braised lamb recipe? Enjoying it again with friends would be a perfect way to spend a Sunday afternoon.”
Barbara Davis, Launceston, Tas

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Braised Flinders Island lamb with mash

Serves 8
Cooking Time Prep time 20 mins, cook 50 mins
1   Flinders Island lamb shoulder (about 1.8kg), trimmed, cut into 3cm pieces (see note)
2   vine-ripened tomatoes, coarsely chopped
2   onions, finely chopped
1½ cups   finely chopped flat-leaf parsley
½ bunch   sage, finely chopped
2   rosemary sprigs
6   garlic cloves, coarsely chopped
500 ml   dry white wine
250 ml   (1 cup) extra-virgin olive oil
200 gm   coarse fresh breadcrumbs from sourdough bread
100 gm   parmesan, finely grated
1   long red chilli, finely chopped
To serve:   steamed green beans
Mash
1.5 kg   kennebec potatoes, coarsely chopped (see note)
1   onion, thinly sliced
1   garlic clove
75 gm   butter, coarsely chopped


1 Preheat oven to 180C. Place lamb in a roasting pan, scatter over tomato, onion, herbs and garlic, season to taste. Pour over wine, oil and 500ml water, stir to coat lamb and set aside. Combine breadcrumbs and parmesan in a bowl, scatter over the lamb. Roast until golden and lamb is tender and cooked through (40-50 minutes).
2 Meanwhile, for mash, combine potato, onion, garlic and 1 tbsp sea salt in a large saucepan. Cover completely with cold water, bring to a simmer over medium-high heat and cook until tender (15-20 minutes). Drain well, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Slowly add butter, beating continuously until smooth, season to taste, divide among bowls, top with lamb and serve with steamed green beans.

Note If Flinders Island lamb is unavailable, substitute another good-quality lamb. If kennebec potatoes are unavailable, substitute another white-fleshed potato such as sebago.

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

RECIPE Daniel Alps, Strathlynn, Tasmania PHOTOGRAPHY Chris Chen STYLING Geraldine Munoz


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