|
|
 |
|
|
| |
| Sugar
Cured Victorian Lamb with Pesto Beans
and Black Cariole Oil (Serves 4) |
 |
Ingredients:
500 gm Victorian Lamb Loin, Trimmed of Fat
1 Tablespoon Fresh Thyme, Chopped
100 gm Fresh White, Black & Szechwan Peppercorns,
Crushed
2/3 Cup Sugar
1 Cup Rock Salt
2 ½ Tablespoons Brandy
Black Olive Oil
5 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Ligurian Olives, Pitted
IPesto Beans
250 gm Baby Green Beans
2 Tablespoons Pesto
45 gm Semi-Dried Tomatoes, Cut into Strips
45 gm Pickled Onions
Method:
Sugar Cured Lamb
Roll lamb in the thyme and peppercorns,
making sure it is completely covered. Mix
the sugar, salt and brandy together then
pack around the lamb so it is completed
enclosed. Cover and refrigerate for 48 hours.
Turn every 12 hours. Remove from brine and
pat dry with absorbent kitchen paper.
Black Olive Oil
Put the olive oil in a food processor with
the olives and blend to a find paste. Strain
the olive paste through a fine sieve, pushing
it through to form a thick oil.
To Serve
Blanch the beans in rapidly boiling water
until tender - about 5 minutes. Mix with
the Pesto while still warm then add the
semi-dried tomato and pickled onion. Place
a pile of Pesto beans on each serving plate.
Finely slice the cured lamb and drape a
few slices of meat over the bean salad.
Drizzle the plate and meat with the black
olive oil. Serve while Pesto beans are still
warm. |
|
|
