This mouthwatering recipe was kindly shared with The Lux Traveller by award winning chef Lee Kwiez of  Darley’s restaurant in the Blue Mountains, Australia. We had an opportunity to taste this hearty dish ourselves and I can vouch for it , it is amazing! So for all of you who love to cook – enjoy this beautiful lamb.

Kanimbla lamb roasted over hay, crisp quinoa labne, Jerusalem artichoke puree, local greens and black olive jus gras.

1 THREE POINT LAMB RACK

1 SMALL HAND FUL OF LUCERN HAY

2 LABNE BALLS, EACH WIEGHING 18 GRAMS

6 G CRISP QUINOA

4 BUTTERNUT PUMKIN BALLS, USING A MELON BALLER, BLANCHED AND THEN ROASTED

3 PIECES OF TORN , BLANCHED KALE

20 G JERUSALEM ARTICHOKE PUREE

3 SPRIGS OF WOOD SORREL

30 ML BLACK OLIVE JUS GRAS

Labne: (makes 25 serves approx.)

600 g sheep’s milk yogurt

400 g Persian feta

6 g sea salt

Blend all in a robo coupe and then hang in a muslin cloth and leave in the cool room for 3-4 days before rolling into 18 g balls. The mix should be firm to the touch.

Crisp quinoa:

50 g red quinoa

1 lt water

1 lt vegetable oil

Boil the quinoa in salted water until tender, about 12 minutes

Drain well and then place onto a paper towel to cool

Place a pot of vegetable oil onto the stove and heat until the temp. reaches 160 c

Slowly add the quinoa

Cook until crispy, about 7-8 minutes

Drain well and place onto absorbent paper

Roll the labne balls in this quinoa

Black olive jus gras: (30 serves approx)

100g dehydrated olives

500 ml virgin olive oil

1t lamb stock reduction

Blend the olives with the virgin oil

When heating the lamb stock reduction add enough of the black olive oil to the taste you desire

Jerusalem Artichoke puree:

500g Jerusalem artichokes peeled and sliced

5 small red eschallots, sliced

2 cloves of garlic, sliced

50 butter

50 g veg. oil

1 lt milk

Sweat the eschallots  and garlic in the butter and the oil, until soft but not colored

Place on top the artichokes

Cover with milk

Cook until the artichokes are tender

Drain well

Puree very fine

Add sea salt as desired

Store

Plating:

Season the lamb with sea salt

Sear in a hot pan

Place over the Lucerne hay in a separate pan

Roast in a moderate oven until pink, about 20 minutes

Remove from the oven and rest prior to slicing

To slice: remove the loin form the bone

Slice into 3 pieces

Place onto the left side of the plate

On the right side run a line of Jerusalem artichoke puree

Place onto top the crispy quinoa balls

Place around the blanched kale

Keeping to a line, place then the pumpkin balls

Add the wood sorrel

Run the sauce over the left side of the lamb

For those of you who prefer to let the chef do all the hard work go to Darley’s website to book or call +61 2 4780 1200