Ingredients

FOR THE ROASTED LAMB RUMP
4 lamb rumps, trimmed, fat scored
FOR THE LAMBSHOULDER CIGARS
Marinade
⅓ cup ground cumin
⅓ cup chopped mint
⅓ cup chopped oregano
2 tablespoons La Chinta sweet smoked paprika
2 teaspoons La Chinta smoked paprika hot
2 tablespoons cracked black pepper
olive oil to combine
1 x lamb shoulder, bone out filo pastry butter, melted
FOR THE SCHNITZEL CRUMB (LOOSE)
20ml olive oil
1 shallot, peeled and finely diced
1 garlic clove, crushed and chopped
60g serrano ham, finely chopped
2½ cups fresh breadcrumbs or brioche crumbs
2 tablespoons finely chopped
Italian parsley
FOR THE LEEK ASH
1 medium leek, white and green parts only, halved lengthwise
FOR THE BLACKENED ZUCCHINI PUREE
4 green zucchini
3 garlic cloves, minced
juice of one lemon
½ teaspoon ground cumin
salt to taste
2 tablespoons tahini paste leek ash for extra black colour

This extract demonstrates both how good and how bad food can be. Preparing a meal for family and friends is an expression of love, and it would have been an easy choice for us to make a great handmade pasta with an intense pesto, or a wildly exuberant seafood platter. But where’s the love in that unwanted schnitzel slung out of a uncaring kitchen? We’ve reinvented this, added a dollop of imagination and a spoonful of fun. We hope you won’t send it back to the kitchen uneaten.

Instructions

1.FOR THE ROASTED LAMB RUMP
2.Season the lamb rumps generously with olive oil, salt and pepper.
3.In a hot frying pan sear the rumps for approximately 2-3 minutes on each side.
4.Transfer the pan to the oven and cook for 10-12 minutes until they are medium rare.
5.Remove from the oven and rest for 6 minutes. Slice in half for serving.
6.FOR THE LAMBSHOULDER CIGARS
7.Mix together all the marinade ingredients. Marinate the lamb shoulder overnight.
8.The following day, put in a roasting dish, add water and cover with foil. Braise for 2-3 hours until tender.
9.When the meat is cool shred the lamb, season it with salt and then mould into cigar-shaped rolls.
10.Roll each cigar in a sheet of buttered filo pastry.
11.Brush cigars with extra melted butter and bake in hot oven until golden brown.
12.FOR THE SCHNITZEL CRUMB (LOOSE)
13.Heat the oil in large frying pan over medium heat, add the shallot, garlic and ham and cook until golden and crisp.
14.Add the breadcrumbs and cook until golden brown.
15.Set aside to cool and fold in the chopped parsley.
16.FOR THE LEEK ASH
17.Preheat the oven to a high temperature.
18.Put the leek in a roasting pan and roast until black, dry and crisp.
19.Let it cool, break into shards and grind in blender till fine dust. Store in sealed container.
20.FOR THE BLACKENED ZUCCHINI PUREE
21.Put the zucchini over a grill or barbecue. Grill turning frequently until skin blackens.
22.Then put the zucchini in the oven and bake until soft. Cool.
23.Put all the ingredients except the leek ash in a blender and puree until smooth.
24.Adjust seasonings adding extra tahini and lemon juice if necessary.
25.Add extra leek ash to get required colour.
26.TO SERVE
27.Sprinkle crumb on plate, arrange lamb slices on top, and then dust extra crumbs over the lamb.
28.Serve with lamb cigar on side with roasted baby carrots and dust plate with leek ash.
29.Serve with warmed blackened zucchini puree.

Photography Jason Creaghan

Leave a Reply

Your email address will not be published.

X