Chef's Recipes

Braised Flinders Island lamb with mash

Australian Gourmet Traveller recipe for braised Flinders Island lamb with mash by Daniel Alps from Tasmania's Strathlynn restaurant.

By Daniel Alps
  • Serves 8
  • 20 mins preparation
  • 50 mins cooking
Braised Flinders Island lamb with mash
Braised Flinders Island lamb with mash

“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.


  • 1 Flinders Island lamb shoulder (about 1.8kg), trimmed, cut into 3cm pieces (see note)
  • 2 vine-ripened tomatoes, coarsely chopped
  • 2 onions, finely chopped
  • 1½ cups finely chopped flat-leaf parsley
  • ½ bunch sage, finely chopped
  • 2 rosemary sprigs
  • 6 garlic cloves, coarsely chopped
  • 500 ml dry white wine
  • 250 ml (1 cup) extra-virgin olive oil
  • 200 gm coarse fresh breadcrumbs from sourdough bread
  • 100 gm parmesan, finely grated
  • 1 long red chilli, finely chopped
  • 1.5 kg kennebec potatoes, coarsely chopped (see note)
  • 1 onion, thinly sliced
  • 1 garlic clove
  • 75 gm butter, coarsely chopped


  • 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

  • Author: Daniel Alps