The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa


"I'd love to have the recipe for the lamb shoulder at Chiswick. It's a true crowd-pleaser."
Ayesha Maya, Wollongong, NSW

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.

You'll need

1 lamb shoulder (about 1.3kg), bone in, trimmed 4 garlic cloves, bruised 2 sprigs rosemary 1 3/4 litres chicken stock 2 tbsp vegetable oil 1 kg butternut pumpkin, seeded, cut into wedges 400 gm baby carrots, peeled and trimmed ½ cup (loosely packed) mint   Lamb brine 400 gm salt 260 gm caster sugar 3/4 tsp black peppercorns, cracked 6 juniper berries 4 cloves   Cumin yoghurt 200 gm Greek-style yoghurt 1 tsp cumin seeds, toasted and finely ground   Mint salsa 1 garlic clove, coarsely chopped 1 cup (loosely packed) flat-leaf parsley 2 cups (loosely packed) mint 200 ml grapeseed oil 30 ml chardonnay vinegar

Method

  • 01
  • For lamb brine, bring ingredients and 2.6 litres water to the boil in a large saucepan, stirring to dissolve salt and sugar. Set aside to cool briefly and then refrigerate until chilled. Place lamb in a large container; it should fit snugly. Pour brine over lamb so it is completely submerged, cover with plastic wrap and refrigerate for 3 hours to allow flavours to develop.
  • 02
  • Preheat oven to 120C. Remove lamb from brine and pat it dry with paper towels. Place lamb in a roasting pan with 2 garlic cloves, a sprig of the rosemary, and chicken stock, cover with foil and roast until meat falls from the bone (6-7 hours). Remove from oven and set aside.
  • 03
  • Increase oven to 180C. Heat oil in an ovenproof frying pan over medium-high heat, add pumpkin, carrots and remaining garlic and rosemary, season and roast, turning occasionally, until vegetables are tender. Return lamb, uncovered, to oven at the same time and continue roasting until it forms a golden crust (35-45 minutes).
  • 04
  • For cumin yoghurt, whisk ingredients in a bowl, season to taste and refrigerate until required.
  • 05
  • For mint salsa, blend garlic, parsley, mint and oil in a food processor until smooth (5-7 minutes), place in a bowl, add vinegar and season to taste.
  • 06
  • Discard remaining stock and serve lamb with pumpkin and carrots, drizzled with mint salsa, with cumin yoghurt to the side.

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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jul 2014

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.

×