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| Roast
Victorian Lamb with Tomato, Olives
and Aioli (Serves 6) |
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Ingredients:
2 x 1 kg Victorian Lamb Legs
Sea Salt & Freshly Ground pepper
Olive Oil
1 kg Pink-Eye Potatoes, boiled in their
skins in salted water for 20 minutes, peeled
and quartered
18 Large Green Olives
18 Large Black Olives
Tomato Jam:
15 Vine-Ripened Tomatoes, Cored
1 Spanish Onion, Peeled & Finely Diced
10 Cloves Garlic, Crushed
2 Large Knobs Ginger, Peeled & Chopped
400 ml Olive Oil
1 Tablespoon Fennel Seeds, Roasted & Ground
1 Tablespoon Coriander Seeds, Roasted &
Ground
1 Teaspoon Cumin, Roasted & Ground
6 Tablespoons Palm Sugar
4 Tablespoons Fish Sauce
6 Tablespoons Red Wine Vinegar
Braised Vegetables:
1 Large Eggplant
Olive Oil
10 Basil Leaves
15 Flat Leaf Parsley Leaves
100 ml Extra Virgin Olive Oil
1 Small Onion, Peeled & Cut Into 0.5 cm
Dice
3 Cloves Garlic, Crushed Sea Salt & Freshly
Ground Pepper
2 Red Capsicums
Aioli:
125 ml Extra Virgin Olive Oil
125 ml Olive Oil
3 Cloves Garlic
1 Teaspoon Sea Salt
3 Egg Yolks Juice of Half a Lemon
Freshly Ground Pepper
Method:
Preheat oven to 180ºC [350ºF]
To Make The Sauce, place the tomatoes in
the preheated oven for 20 to 30 minutes.
Put the tomatoes through a food mill. In
a food processor or bamix, puree the onion,
garlic and ginger with 100 ml of the olive
oil. Add the ground fennel, coriander and
cumin to the onion mix.
Place a heavy based pot on the stove and
pour in the remaining olive oil. Add the
paste, cook for 30 minutes over low heat
or until the paste caramelises. Put in the
palm sugar and allow to caramelise. Add
the fish sauce and reduce slightly. Add
the vinegar and cook for one minute, then
the tomato juice. Stir and cook slowly for
2 hours. You should be left with a thick,
spicy and sweet jam with no liquid. To store,
place in a sterilised jar, cover with a
film of oil and refrigerate.
To Make The Aioli, first combine the olive
oils. Crush the garlic and salt together
in a mortar and pestle. Whisk in the egg
yolks, add the lemon juice and continue
whisking while adding the olive oils in
a thin stream until the emulsion thickens.
Taste and adjust the seasoning if necessary.
To Make The Braised Vegetables, peel the
eggplant and cut the skins into 0.5 cm cubes
[reserve the flesh for another use]. Pour
the olive oil into a heavy based saucepan.
Add the eggplant skins and fry until golden
brown. Remove, and add the basil and parsley.
Fry until dark green and crisp. Remove and
strain the oil, reserving it for another
use. Pour the extra virgin olive oil into
the pan and heat. Put in the onion, garlic
and sea salt and cook until soft. Add the
capsicums and anchovies, and cook for a
further 2 minutes. Add the tomatoes, herbs
and capers, and return the eggplant to the
pan. Add the lemon juice and taste for seasoning.
Cook for 1 minute then remove and set aside.
To Prepare The Lamb
Preheat the oven to 200ºC [400ºF]
Trim any excess fat off the lamb legs, leaving
the shank on. Rub all over with sea salt
and olive oil and place in the preheated
oven for 10 minutes. Turn the lamb and add
the potatoes. Cook for a further 15 minutes.
Turn off the oven, remove the potatoes and
cover the lamb loosely with foil. Leave
the oven door open and rest the lamb for
15 minutes.
In a pot combine the braised vegetables
with the tomato jam in a 3:1 ratio. Add
the olives and potatoes. Heat through but
don't boil.
Remove the lamb from the oven. Divide the
vegetables and potatoes between 6 large
white plates. Carve the lamb and place on
top of the vegetables. Spoon over the Aioli
and grind some pepper. Serve immediately.
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