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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Roast lamb leg


You'll need

1 lamb leg (about 3.2kg)   Herb marinade 2 cups (loosely packed) flat-leaf parsley 1 cup (loosely packed) rosemary 100 ml olive oil 10 garlic cloves 1 anchovy fillet Finely grated rind and juice of 1 lemon   Rainbow silverbeet 3 bunches rainbow silverbeet (see note) 60 ml (¼ cup) vegetable oil 3 long red chillies, seeds removed, finely chopped 3 garlic cloves, finely chopped 125 ml (½ cup) chicken stock For drizzling: extra-virgin olive oil

Method

  • 01
  • For herb marinade, process ingredients in a food processor to a coarse paste. Add more olive oil if necessary.
  • 02
  • Rub lamb with marinade then refrigerate to marinate (2 hours). Meanwhile, preheat oven to 180C. Transfer lamb to a roasting pan, roast until cooked medium (1 hour), cover with foil and rest in a warm place (20 minutes).
  • 03
  • Meanwhile, for rainbow silverbeet, separate leaves and stalks. Coarsely tear leaves, set aside. Finely slice stalks. Heat vegetable oil in large saucepan over high heat, sauté stalks, chilli and garlic until just tender (2-3 minutes), add leaves and stock, cook until tender (3 minutes). Season to taste, transfer to serving dish, drizzle with extra-virgin olive oil. Serve with sliced lamb.
Note Rainbow silverbeet is available from select greengrocers. If unavailable, substitute silverbeet.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2007 Heinrich Hartl St Laurent Classic.

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