“Would you please ask chef Daniel Alps of Strathlynn to share his braised lamb recipe? Enjoying it again with friends would be a perfect way to spend a Sunday afternoon.”
Barbara Davis, Launceston, Tas
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Mash
Method
Main
1.Preheat oven to 180C. Place lamb in a roasting pan, scatter over tomato, onion, herbs and garlic, season to taste. Pour over wine, oil and 500ml water, stir to coat lamb and set aside. Combine breadcrumbs and parmesan in a bowl, scatter over the lamb. Roast until golden and lamb is tender and cooked through (40-50 minutes).
2.Meanwhile, for mash, combine potato, onion, garlic and 1 tbsp sea salt in a large saucepan. Cover completely with cold water, bring to a simmer over medium-high heat and cook until tender (15-20 minutes). Drain well, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Slowly add butter, beating continuously until smooth, season to taste, divide among bowls, top with lamb and serve with steamed green beans.
If Flinders Island lamb is unavailable, substitute another good-quality lamb. If kennebec potatoes are unavailable, substitute another white-fleshed potato such as sebago.
This recipe is from the August 2009 issue of
.
Notes