Australian Prime ‘Tatiara” Lamb Rib
With Desert Bush Native Thyme,
Sweet Onion Paste, And Lemon Myrtle Aioli
Chef Wyndham House
Makes 4 servings.
Ingredients:
2 eight-rib Tatiara lamb racks
1 oz. Australian Desert Bush Thyme
2 large Brown Onions, finely diced
2 large Yukon Gold potatoes, boiled and smoothly mashed
2 Tbsp High quality mayonnaise
1tsp Dijon Mustard
1 tsp Native Australian Bush Lemon Myrtle leaves
1 leek
1 tsp. brown sugar
Sea Salt & freshly course-ground black pepper
Olive oil
Directions:
Ask your butcher to “French’ the lamb racks, and remove all but 3mm fat coverage. It’s also easy to do this yourself if you wish to try. Scrape rib bones down to the loin with the back of a good boning knife so they are not fatty after being roasted. Rub into the loins, the desert thyme and black pepper with a little of the olive oil. Leave covered in the fridge for 24 hours.
Meanwhile, sauté over medium heat the onion with a good pinch of sea salt, black pepper and brown sugar. Continue until richly caramelized and deep golden brown in color. Cover and place in fridge.
Mix mayonnaise, mustard and potatoes. Season with Bush Lemon Myrtle to taste. Place mixture in piping bag and keep refrigerated.
Finely julienne the leek and fry till golden and crisp.
To cook the lamb, heat a grill plate to medium high heat, season the whole racks with sea salt and sear meat on both sides. The meat will be blue. Wipe the onion paste all over the loins to about a 1mm thick coating then place the racks in a 200-degree oven for 45 minutes until the meat has a slight spring and is pink.
To assemble the dish: with a sharp chef’s knife, slice between all ribs and lay in a circle with ribs pointing out, gently pipe equivalent of approx. 1 teaspoon of potato mixture on each rib and place a nest of sautéed leek on top. Sprinkle with some desert thyme flakes on the plate and some drops of extra virgin olive oil.
Serve as an hors d’oeuvres or for a seated meal.
Serve with seasonal vegetables and bitter greens. |
