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Braised lamb with roast carrot and mixed grains

"For my husband's birthday dinner, I would love to surprise him with the braised lamb from Yarck's Tea Rooms. I would be thrilled if you printed the recipe."
Melissa Simons, Healesville, Vic

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

60 ml (¼ cup) extra-virgin olive oil 600 gm boneless lamb shoulder, cut into 3cm pieces 2 onions, finely chopped 3 garlic cloves, finely chopped 300 ml beer such as Birra Moretti 5 sage leaves 1 star anise   Roasted carrots and mixed grains 2 bunches Dutch carrots, trimmed, scrubbed 5 thyme sprigs 1 garlic clove, crushed 50 ml extra-virgin olive oil 50 gm each coarse burghul wheat, barley, red quinoa and buckwheat ¼ cup (firmly packed) flat-leaf parsley, coarsely torn Juice of 1 lemon


  • 01
  • Heat half the oil in a large frying pan over medium-high heat. Add lamb and cook, turning occasionally, until browned (3-4 minutes). Set aside. Heat remaining oil in a casserole or saucepan, add onion and garlic and stir occasionally until tender (8-10 minutes). Add beer, sage and star anise, bring to the simmer, then reduce heat to low, add lamb and cook, stirring occasionally, until very tender (3-3½ hours; top up with extra beer if necessary).
  • 02
  • Meanwhile, for roasted carrots and mixed grains, preheat oven to 180C. Combine carrots, thyme, garlic and half the oil in a roasting tray, season to taste and roast until golden and cooked through (35-40 minutes). Set aside. Combine burghul and enough boiling water in a bowl to just cover and set aside until tender and fluffy (20-30 minutes). Rinse remaining grains separately under cold running water, drain, then cook in separate saucepans of boiling water until tender (15-20 minutes for barley; 10-15 minutes for quinoa and buckwheat). Drain well and set aside to cool, then combine all grains in a large bowl with carrots, parsley, lemon juice and remaining oil. Season generously to taste and serve with braised lamb.

Note At Tea Rooms of Yarck, the chefs use goat for this dish. We've opted for lamb, but you may be able to order goat from your local butcher.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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