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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Rolled breast of lamb stuffed with onion and oregano


Usually added to the mincer, the breast is one of the most underrated parts of the lamb - think the equivalent of pork belly. It's best cooked long and slow to render some of the fat, and stuffing it is the way to go.

You'll need

1 boneless lamb breast (about 1.1kg) 6 garlic cloves, crushed with the flat of a knife 1 lemon, finely grated rind only 1 tbsp dried Greek oregano (see note) 2 onions, thinly sliced For drizzling: extra-virgin olive oil   Lemon roast potatoes 800 gm kennebec potatoes (about 4), cut into wedges 1 lemon, juice only 50 ml extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Place lamb breast skin-side down on a work surface. Rub garlic, lemon rind and oregano into lamb, scatter over onion, drizzle with olive oil and season to taste. Tightly roll lamb from the longest side and tie with kitchen string at 5cm intervals to secure.
  • 02
  • Heat a frying pan over high heat, add lamb and turn occasionally until golden (5 minutes), then transfer to a roasting pan.
  • 03
  • For lemon roast potatoes, combine potatoes, lemon juice and olive oil in a large bowl, season to taste, scatter around lamb and cook for 1 hour, then reduce heat to 150C and cook until lamb is tender and potatoes are golden (1 hour 20 minutes-1 hour 30 minutes).
  • 04
  • Remove lamb, thickly slice and serve with lemon roast potatoes and pan juices.

Note Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets. It's available in dried bunches from Greek delicatessens. If unavailable, substitute dried oregano.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged cabernet.

Featured in

Mar 2010

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