Roast Saltbush Lamb on garlic potato mash
2kg Arcadia Saltbush Lamb Ribloin (get the butcher to cut away the chine bone, but not to french the ribbones, leave bones and selvedge long)
200gm Butter, melted
Salt and Pepper to taste
Method
Trim the selvedge fat and tissue from the ribloins and at the same time strip back the bone covering (pleura) to french the bones. These should be about 12cm long. Cut out every second rib. Trim the ribloins to a minimum level of fat. Cut double cutlets, allow 2 if large or 3 if small per portion. Flatten slightly with a meat mallet. Season and grill on very hot grillplate. Keep warm for service.
Sauce
500ml Meat glaze
200ml Red wine
Seasoning to taste
Method
Reduce the demi glaze and wine to a pouring consistency. Adjust seasoning.
Mash
4 cloves Garlic, crushed
500gm Potatoes, large
1 bunch Spring onions, cur finely
100gm Parmeasn cheese, grated
Salt, nutmeg and cayenne pepper to taste
Method
Peel and thickly slice the potatoes and cook in salted water until just done. Drain, mash and add other ingredients. Season.
To serve
On hot plates add portions of the hot potato in high mounds. Arrange the cutlets against the mash with the frenched bones upwards. Drizzle with glaze. Add a herb granish. Serve with quince jelly in a separate dish.
From the 'Tasting Australia' website
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