About the Dish
Used Australian lamb leg, the soft fibre parts are roasted and the firm parts are braised and garnished. The tender fibres are roasted, while the firm parts are braised and garnished with sumac, a spice found in Australia.
Ingredients
Roasted lamb leg
- 300g Lamb leg for roasting
- A dash of sumac
Garniture
- 200g Lamb leg for stew
- Millepoix (onions, carrots, tomatoes), to taste
- 20g Polenta
- 80g Milk
Sheep's milk cheese sauce
- 30g Roquefort
- 100g Sour cream
- 10g Fresh cream
Directions
Roasted lamb leg
-
1
Carefully remove any streaks from lamb leg, and marinate with salt, pepper, ‘smack’ and olive oil.
-
2
Cook gently in a water bath and finally brown in a frying pan.
Garniture
-
1
Cut the thigh meat into 3 cm pieces, season with salt and pepper and grill on the surface.
-
2
Simmer with the millepoix for 3-4 hours, then break up the meat and toss with the cooking liquid.
-
3
Cook the polenta, milk, cream, maple syrup and cumin in a saucepan and spread flat on a bat.
-
4
Layer the cooked thighs on top of the polenta and pull through with a celluloid.
Sheep's milk cheese sauce
-
1
Mix the softened Roquefort with the sour cream and fresh cream.