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Australia: Slow cooked lamb rump with kipfler potatoes recipe

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Created by Brent Savage

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Cuisine: Modern Australian
Serves 6

Brent Savage, of Bentley Restaurant and Bar, talks about Australian cuisine.

How has your heritage affected your cooking?

I grew up in the Blue Mountains where we grew a lot of our own produce, so I try to incorporate ingredients unique to Australia. Some ingredients that I like to work with are macadamias, finger lime and Murray River pink salt.

Why is this dish representative of Australian food/cuisine?

This dish features some of the local produce that I love working with such as the macadamias. The lamb which is sourced from South Australia is a great representation of the quality of our produce. Australians love to eat lamb!

How closely will you be following the World Cup?

It is definitely an exciting time of the year! Although I spend most of time in the kitchen, the vibe is always infectious. It is always the topic of conversation, and everybody keeps a close eye on the scores … not to mention the bets!

Is food or football more important to Australian people?

As a chef, I would like to think that food is more important! But I could be wrong. I certainly enjoy kicking back and watching the Socceroos!

If you could cook a meal for one of your nation’s football heroes, past or present, who would it be and why?

I like Mark Schwarzer. The role of being a goalie is often underestimated, so cooking a meal for him would be great.

This interview is part of a series on chefs representing each of the countries in the 2010 FIFA World Cup.

Ingredients

Slow cooked lamb
6 lamb rumps
60ml Extra Virgin Olive Oil

Kipfler potatoes and zucchinis
300g kipfler potatoes - peeled
6 zucchini flowers
30ml olive oil
20g butter

Macadamia puree
200g macadamias – roasted
150ml milk
20ml sherry vinegar
3 clove garlic – roasted
½ lemon (juice)
30ml vegetable Oil

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Preparation

Slow cooked lamb

Pre-heat a large pot of water to 63C. Trim any excess sinew off the lamb. Sprinkle with salt and place into individual vacpak bags of olive oil, then seal. Place bag into the water, and cook for 3 hours. Pre-heat the oven to 180C. Remove from pot and take lamb out of bags. In a frying pan, sear the lamb, fat side down. Place in oven for a further 4 minutes. Remove and rest in a warm place, ready to serve.

Kipfler potatoes and zucchinis

Cut the potatoes into 1cm thick pieces cross ways. Warm the butter and half the olive oil in a small saucepan. Add potatoes and cook at a medium heat for 15 minutes. Season with salt and pepper. Remove the petals from the zucchini flowers and set aside. Cut the remaining zucchini into quarters, cross ways. In a small saucepan sauté the zucchini with the remaining olive oil, then season with salt and pepper. Keep both zucchini and potatoes in a warm place ready for serving.

Macadamia puree

In a medium saucepan, cook the macadamias in the milk on a low heat for 20 minutes. Transfer to an upright blender, and add remaining ingredients. Blend until a smooth puree has formed, then pass through a fine sieve. Season with salt. Set aside in a warm place ready to serve.

Parmesan crumbs

Pre-heat the oven to 160C. Rub the butter and flour together to form a short pastry. Combine the grated parmesan and macadamias, then place between 2 sheets of baking paper. Roll out to ½ cm thickness and place in the oven for 16 minutes until crisp. Remove from oven and allow to cool. Break into large crumb pieces.

***

Spread the macadamia puree across the plate. Slice the lamb rump into 4 pieces and place around the plate scattering zucchini and kipfler potaoes in between. Garnish with zucchini flowers and parmesan crumbs. Finish with a 50ml drizzle of lamb jus.

If you enjoyed this Australia: Slow cooked lamb rump with kipfler potatoes recipe then browse more Modern Australian recipes, meat recipes, christmas recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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