Main · Season 8

Twice Cooked Lamb with Lamb Jus and Vegetables

Name: Twice Cooked Lamb with Lamb Jus and Vegetables
Yield: 4
Ingredients: 100g butter; 2 tbsp olive oil; 1 bunch Dutch carrots, peeled and sliced into 2-3 mm thick discs; 4 tbsp caster sugar; salt, to taste; 2 tbsp olive oil, for frying; 1kg piece rolled lamb shoulder, cut into 5cmx12cm chunks; 1 white onion, roughly chopped; 8 cloves garlic, peeled; 2 sprigs rosemary; 4 sprigs thyme; 400ml pinot noir; 125ml red wine vinegar; 500ml chicken stock; ½ tsp white peppercorns; 6 anchovy fillets in jar; 50ml molasses; 1kg lamb bones, cut small (4cm x 4cm chunks); 1 white onion, finely diced; 2 Dutch carrots, finely diced; 6 anchovy fillets from jar; 350ml pinot noir; 500ml chicken stock; 125ml red wine vinegar; 1 tbsp Dijon mustard; 250ml reserved liquid from pressure cooker; 50g butter, cubed; 200g macadamia nuts; 2 large white onions, diced; 8 cloves garlic, peeled

Elena Duggan

Contestant · 26 Jul 2016

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Butter Caramel Carrots

100gbutter

2 tbspolive oil

1 bunchDutch carrots, peeled and sliced into 2-3 mm thick discs

4 tbspcaster sugar

salt, to taste

Lamb Shoulder

2 tbspolive oil, for frying

1kg piecerolled lamb shoulder, cut into 5cmx12cm chunks

1white onion, roughly chopped

8 clovesgarlic, peeled

2 sprigsrosemary

4 sprigsthyme

400mlpinot noir

125mlred wine vinegar

500mlchicken stock

½ tspwhite peppercorns

6anchovy fillets in jar

50mlmolasses

Lamb Sauce

1kglamb bones, cut small (4cm x 4cm chunks)

1white onion, finely diced

2Dutch carrots, finely diced

6anchovy fillets from jar

350mlpinot noir

500mlchicken stock

125mlred wine vinegar

1 tbspDijon mustard

250mlreserved liquid from pressure cooker

50gbutter, cubed

Purée

200gmacadamia nuts

2 largewhite onions, diced

8 clovesgarlic, peeled

2 cupsmilk

¼ tspsalt, plus extra to season

¼ tspground white pepper

100gbutter, cubed

Pickled Onions

½ cupraspberry vinegar

1 tbspcaster sugar

¼ tspsalt

1 largewhite onion, thinly sliced

Pickled Beetroots

1 largebeetroot, peeled and sliced to 3mm thick

1 cupraspberry vinegar

2 tbspcaster sugar

½ cupwater

½ tspsalt

½ tspground white pepper

Garnish

Rosemary flowers

Smallnasturtium leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambMilkButterRosemaryCarrotGarlicThymeBeetrootSaltOlive OilAnchovyMacadamiaPeppercornsChicken StockDijon MustardCaster SugarWhite OnionRoasts

Recipe by Elena Duggan, Season 8. Originally published by Network 10 on 26 Jul 2016.

Original on 10 Play ↗