SPRING LAMB

Location - Springton, Adelaide Hills

Recipe - Spring Lamb, duck fat potatoes and a salsa verde.

Serves: 4
Prep time: 10
Cook time: 25

Australia day was just last weekend and I cooked this dish at home for the family, so figured why not get out doors and keep the Aussie Spirit going while the weathers still amazing and cook it for some mates! One of our viewers Mark caught me in the isle grabbing some lamb so hope you had a great Australia day Mark!

INGREDIENTS:

• 5 Large fresh South Aussie Potatoes Yukon Gold or whatever you have

• Pack of Spring Lamb Cutlets, 2-3 per person.

• Whole Garlic

• Olive Oil

• 3 Anchovies in oil (any tinned fish can work ) sardine etc.

• 1 teaspoon capers

• 1 Bunch Mint

• 1 Bunch Parsley 

• 1 Bunch Basil

• 2 Jalapenos 

• Salt and freshly ground pepper

• 1 lemon

• 1 bunch parsley, chopped

• Capers

• Duck Fat

INSTRUCTIONS

Let’s start with a Salsa Verde, traditionally a herb mix. You can add or take as you wish for flavour. This is my version that adapts and changes with the seasons.

Start with a small pot on the barbie, add in olive oil ( a fair splash you want some depth in this). I crush and peel half a bulb of garlic that’s right half the bulb! Don’t chop just palm of the hand straight into to the hot oil. Next grab 3 long anchovies or sardines, whatever you have, and add to the oil. Next your jalapenos, this is optional but I feel it adds a nice little pop without being to spicy. We want to just brown/ colour the garlic, this will smell amazing, the salty little fish will add the salt we need for this dish. Once coloured lets just put to the side.

Next we are going to dice our potatoes, smaller pieces quicker cook. So I feel  1.5cm to 2cm rough cube is perfect for the foil pack. Skin on skin, I like to leave on for this rustic dish, at home give them a peel. 

In bowl, salt, pepper.. Duck Fat! The one I’m using I’ve picked up from Gorganis in Hindmarsh, however if your not into the delicious rendered fat of a prize golden goose you can always go for butter or olive oil. Two large teaspoons. Mix together and as always double wrap your foil pack!

Lets chuck this on the Barbie. This will take approx 25 minutes.

Next we have our little cutlets. These are little flavour bombs, so lets let the lamb do what it does best.  Slight drizzle olive oil, seasalt, pepper and a squeeze of half a lemon. Let sit for 5 mins.

Time to Finish the salsa Verde. 

Mortar Pestle or Grinder, I did this at home with a magic bullet. 3/3 parsley 1/3 mint 1/3 basil. So That would be a full fist of chopped parsley and a third of each of the other to volume. Pinch of pepper. The other half of the lemon, grirnd down. Add in the oil, garlic, anchovies and jalapenos ( remove stem) Grind down to a paste, we want it runny by not to wet. If it needs more moisture add in more olive oil. Let sit, this is the best condiment to any and everything!!!

Let our salsa sit while we flip our foil pack over. Lamb cooks quickly, the cutlets are small so we don’t want to over do them. Once we can smell our potatoes we know they arent too far away and its time to get our lamb on.

You can add salsa verde to the lamb while or before however I like to have it as a side condiment and to brush it on after!

Hot barbie, lamb on! 2-3 minutes either side. These guys cook quick. Medium rare is best!

Once they have a nice browning char take them off and let rest. Lets unpack our foil pack. These little potatoes should be smelling amazing.

I grew up on lamb and potatoes ( Irish heritage) so this kind of dish always takes me back to growing up and being a kid!