Ingredients
- 300g Australian lamb T-bone
- 2tbsp Olive oil
- 4 Cloves garlic, chopped
- 2tsp Smoked paprika
- 2tbsp Honey
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Fresh thyme, chopped
- ½ tsp Fresh rosemary, chopped
- 4tbsp Balsamic vinegar
- 150g Potato, peeled and cut
- 30ml Milk
- 50g Butter
- 25ml Truffle oil
- Salt To taste
- 4 Whole shallot, peeled
- Corn oil to cover
- 1 sprigThyme
- 1 Bay leaf
Directions
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1
Mix olive oil, garlic, paprika, honey, salt, black pepper, thyme, rosemary and Balsamic Vinegar and add lamb to marinate for at least 3 hours. Grill lamb to desired doneness and set aside.
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2
To make Truffle mashed potato, cook potato in a pot of boiling water till soft. Drain out water and mash it. In another pot, heat up the milk, butter, truffle oil, mashed potato and cook well. Season with salt and ready to serve.
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3
To make the shallot confit, put shallot, thyme and bay leaves in a stainless steel bowl of corn oil. Cover it with aluminum foil and put it in the oven with temperature 130°C for 45mins. When ready, strain shallot from oil.
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4
Plate the lamb with truffle mash potato and shallot confit on top.