Dorper lamb in lupin and za’atar crust with sweet potato and lupin salad with moroccan flavours

Yields1 Serving
Category,

Yields1 Serving

Lamb ingredients
8 double ribs; French trimmed Dorper Lamb Cutlets
150 g lupin flakes
30 g rice flour
15 g Ras el Hanout
500 ml Fini olive oil
1 lemon, grilled
10 g sugar
2 eggs
50 g za’atar
Salad ingredients
1 large sweet potato, peeled
8 golden beetroot pieces
2 medium beetroot pieces
garlic oil – fresh garlic in extra version olive oil
80 g fresh goats cheese
1 bunch flat leaf parsley
1 Pemberton finger Lime
100 g macadamia nuts
60 ml chardonnay vinegar
15 g cumin seeds
1 cinnamon quill (broken up)
pink river salt
Method
1

Preheat oven to 180 degrees celsius.

2

Peel and cut beetroot into cubes, toss with garlic oil and season with salt. Trim and peel golden beetroots and toss with garlic oil and season with salt. Peel and cut sweet potato into one centimetre cubes, toss with garlic oil, season. Place beetroot and sweet potato onto a roasting tray, roast until cooked but crisp.

3

Place all the beetroot trimmings on a tray with garlic oil and season, roast in the oven until soft, then blend to make a fine puree, finish with a touch of vinegar.

4

Cut lamb racks into 8 x 2 ribs. Lightly coat in rice flour. dip into egg wash (beaten eggs). Coat in lupin crumb.

5

Heat pan, add oil and check temperature be-fore placing cutlets into pan. Cook until golden and turn over. Cook for another two minutes. Remove from pan, place on a tray and finish cooking in hot oven (4-5 minutes).

6

Remove cutlets from oven and place on absorbent paper, then rest in a warm place (uncovered).

7

Sprinkle two half lemons with sugar and grill in pan.

8

Toast lupin flake in the oven then mix with salt, cumin and cinnamon powder, then blend or mortar.

9

Roughly crush macadamia nuts and add to roast beetroot.

10

Remove sweet potato and beetroot from the oven when cooked.

11

Add the beetroot, sweet potato, nuts, parsley and crumbled goats cheese together. Season with lupin salt.

To serve
12

Place a circular ring on the plate, spoon in the beetroot and the sweet potato mix, press down then remove the ring and sprinkle with lupin salt and picked parsley and finger lime, drizzle with vinegar and extra virgin olive oil (5050).

13

Place lamb alongside sweet potato and lupin salad, serve with grilled lemon.

14

Smear a little beetroot puree.

15

Accompany with the lupin and cumin salt.

Recipe Credit: Grain Industry Association of Western Australia

 

 

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Ingredients

Lamb ingredients
 8 double ribs; French trimmed Dorper Lamb Cutlets
 150 g lupin flakes
 30 g rice flour
 15 g Ras el Hanout
 500 ml Fini olive oil
 1 lemon, grilled
 10 g sugar
 2 eggs
 50 g za'atar
Salad ingredients
 1 large sweet potato, peeled
 8 golden beetroot pieces
 2 medium beetroot pieces
 garlic oil – fresh garlic in extra version olive oil
 80 g fresh goats cheese
 1 bunch flat leaf parsley
 1 Pemberton finger Lime
 100 g macadamia nuts
 60 ml chardonnay vinegar
 15 g cumin seeds
 1 cinnamon quill (broken up)
 pink river salt

Directions

Method
1

Preheat oven to 180 degrees celsius.

2

Peel and cut beetroot into cubes, toss with garlic oil and season with salt. Trim and peel golden beetroots and toss with garlic oil and season with salt. Peel and cut sweet potato into one centimetre cubes, toss with garlic oil, season. Place beetroot and sweet potato onto a roasting tray, roast until cooked but crisp.

3

Place all the beetroot trimmings on a tray with garlic oil and season, roast in the oven until soft, then blend to make a fine puree, finish with a touch of vinegar.

4

Cut lamb racks into 8 x 2 ribs. Lightly coat in rice flour. dip into egg wash (beaten eggs). Coat in lupin crumb.

5

Heat pan, add oil and check temperature be-fore placing cutlets into pan. Cook until golden and turn over. Cook for another two minutes. Remove from pan, place on a tray and finish cooking in hot oven (4-5 minutes).

6

Remove cutlets from oven and place on absorbent paper, then rest in a warm place (uncovered).

7

Sprinkle two half lemons with sugar and grill in pan.

8

Toast lupin flake in the oven then mix with salt, cumin and cinnamon powder, then blend or mortar.

9

Roughly crush macadamia nuts and add to roast beetroot.

10

Remove sweet potato and beetroot from the oven when cooked.

11

Add the beetroot, sweet potato, nuts, parsley and crumbled goats cheese together. Season with lupin salt.

To serve
12

Place a circular ring on the plate, spoon in the beetroot and the sweet potato mix, press down then remove the ring and sprinkle with lupin salt and picked parsley and finger lime, drizzle with vinegar and extra virgin olive oil (5050).

13

Place lamb alongside sweet potato and lupin salad, serve with grilled lemon.

14

Smear a little beetroot puree.

15

Accompany with the lupin and cumin salt.

Dorper lamb in lupin and za’atar crust with sweet potato and lupin salad with moroccan flavours