If you’re in the Perth metro area, we temporarily have a number of plants you can buy direct from us. More info…

‘Ferguson Valley’ lamb loin, pistachio, fennel puree,
sweet potato dauphine, native bush mint, homemade Sandalford Cabernet vincotto

Recipe provided to us by Andrew Mann at Sandalford

Bush Mint

Mentha satureioides

Ingredients

‘Tucker Bush’ Bush Mint
Homemade Sandalford cabernet vincotto, Italian vincotto can be purchased at good retailers

Lamb
4 lamb loins, fully trimmed
1 Tbsp. Dijon mustard
100gm of pistachio nuts, can be replaced with Sandalwood nuts
50gm coarse breadcrumbs
Oil
Salt & pepper

Dauphine
250gm Sweet potato mash
125ml water
30gm butter
65gm Plain flour
1 ¼ eggs
Salt & pepper
¼ Teaspoon Nutmeg
13gm Corn flour

Fennel puree
1 large fennel bulb
¼ brown onion
4 Garlic cloves
Milk to cover

 

Method

Puree

  • Rough chop and wash the fennel
  • Combi with the diced onion and crushed garlic
  • Cover with milk and simmer until tender
  • Strain off the liquid and puree
  • Add a little of the liquid if required
  • Season

Dauphine

  • Bake the sweet whole with the skin on in a moderate oven
  • When cooked allow to cool a little and scoop out all the flesh
  • Mouli the sweet potato to a smooth paste, allow to cool in a strainer removing excess liquid
  • In a saucepan heat the water, butter and seasoning until boiling
  • Add the flours and mix well
  • Remove from the heat and allow cool for a few minutes
  • Mixing with a wooden spoon and the egg a little at a time
  • Combine the choux mixture to the sweet potato puree
  • Store overnight in the fridge
  • Quenelle the dauphine mixture into a deep fryer 1 at a time, cook for 2-3 minutes

Lamb

  • Sear the lamb in a hot pan for a few minutes on each side, or on a chargrill bbq
  • Remove and rest for 1 minute
  • Brush with the mustard
  • Roll in the pistachio & bread crumb
  • Panfry in vegetable oil until golden on both sides
  • Finish in a moderate oven for 3-5minutes
  • Allow to rest for a minute for cutting into 3 pieces

Construction

  • Spoon the hot fennel puree to the center of the plate
  • Add the deep-fried dauphine potato
  • Arrange the 3 pieces of lamb
  • Drizzle with the vincotto and ‘Tucker Bush’ Bush Mint

 

Share This