Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

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

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. 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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Aug 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×