The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

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

Coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips


The most important aspect of this recipe, says Ross Lusted, is selecting the lamb. "It's the size of the shoulder that's important. You can get lamb shoulders that are three kilos, and they can be a bit scary - it's more mutton than lamb." You'll need to begin this recipe a day ahead.

You'll need

1 small lamb shoulder (1.8kg), boned, rolled and tied (bones and trimmings reserved for lamb sauce; see note), at room temperature 4 3-bone lamb racks (200gm each), fat cap removed (see note), at room temperature 4 garlic cloves, bruised 2 tsp dried Greek oregano (see note) 1 tbsp olive oil To serve: basil leaves   Lamb sauce 600 gm lamb bones (including reserved bones and trimmings from shoulder; see note) 2 tbsp olive oil 1 each carrot, celery stalk and onion, coarsely chopped 1 tbsp fresh oregano   Jerusalem artichoke purée and chips 1 kg Jerusalem artichokes, peeled and sliced, peels reserved 2 white onions, thinly sliced 1½ tbsp olive oil For deep-frying: vegetable oil 100 ml verjuice 60 gm butter, coarsely chopped

Method

  • 01
  • Combine lamb shoulder and racks, garlic, oregano and olive oil in a non-reactive dish, season to taste, cover and refrigerate overnight to marinate.
  • 02
  • Meanwhile, for lamb sauce, preheat oven to 200C. Chop bones with a cleaver and roast with meat trimmings in a roasting pan until golden (20-30 minutes). Transfer to a saucepan. Meanwhile, heat 1 tbsp oil in a frying pan over medium-high heat, add vegetables and stir occasionally until golden (8-10 minutes). Add to saucepan with oregano, add enough water to just cover (about 1.5 litres), bring to the simmer, then simmer over low heat until a rich stock forms (4 hours). Strain, reserve 100ml, then reduce remaining stock until a thin sauce forms, or to 80ml (12-14 minutes). Refrigerate until required.
  • 03
  • For Jerusalem artichoke purée and chips, reduce oven to 180C. Toss artichoke and onion in olive oil, transfer to an oven tray lined with baking paper and roast until golden (50 minutes-1 hour). Meanwhile, wash peels and pat dry with absorbent paper. Heat vegetable oil in a saucepan to 170C. Deep-fry artichoke peels until golden and crisp (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and season with a little salt. Set aside to cool completely then store in an airtight container until required. Transfer roasted artichoke mixture to a saucepan, add verjuice and reduce to a syrup over high heat (2-3 minutes). Add reserved lamb stock and reduce by half (1-2 minutes). Blend in a blender, adding butter a piece at a time until incorporated (add a little water if needed to make a moist purée). Refrigerate until required.
  • 04
  • The next day, preheat oven to 80C. Place lamb shoulder in a roasting pan, add water to 1cm depth, cover and roast until tender, juicy and pink (6 hours; 56C on a meat thermometer). Set aside to rest.
  • 05
  • Preheat a charcoal barbecue (or char-grill pan) to medium-high heat. Grill lamb shoulder and racks, turning occasionally, until charred and cooked medium-rare (16-18 minutes). Set aside in a warm place to rest (10-15 minutes).
  • 06
  • Meanwhile, reheat lamb sauce in a saucepan over medium heat, whisk in remaining olive oil, season to taste and keep warm. Gently reheat Jerusalem artichoke purée in a saucepan over low heat until warmed through.
  • 07
  • Remove string from lamb shoulder, slice shoulder and place on a warm serving plate. Remove bones from lamb racks (discard), slice racks and place on plate. Spoon lamb sauce over, scatter with basil leaves and Jerusalem artichoke chips and serve with Jerusalem artichoke purée.

Note Ask your butcher to bone and roll the lamb shoulder for you, leaving just the shank bone in. Ask to keep the remaining bones and trimmings for the lamb sauce. You'll also need to buy extra bones to make 600gm. The fat cap is the fat on the outside top of the lamb rack. Leave the other fat on. 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.


At A Glance

  • Serves 8 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 8 people

Drink Suggestion

SC Pannell Syrah, Adelaide Hills, SA.

Featured in

Nov 2012

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×