Poached lamb in fresh vine leaves with warm cauliflower salad

Poached lamb in fresh vine leaves with warm cauliflower salad

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Stuart Scott

I cooked this at Petersons winery in Armidale using some of their stunning wines, after I picked up some award-winning lamb backstrap from Peter and Sally Strelitz from Milly Hill Lamb farm.

Ingredients

Quantity Ingredient
4 fresh vine leaves
1 large red chilli, finely chopped
4 garlic cloves, finely chopped
4 anchovy fillets in oil, drained
1 teaspoon cumin seeds
1 teaspoon fennel seeds
salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 x 300g lamb backstraps
250ml white wine
500ml chicken stock

Cauliflower salad

Quantity Ingredient
1 tablespoon extra-virgin olive oil
50g pitted kalamata olives, halved
2 tablespoons baby capers, rinsed and drained
750g cauliflower
salt
freshly ground black pepper
125ml verjuice
30g feta, crumbled
1 tablespoon fresh oregano leaves or flat-leaf parsley

Method

  1. Blanch the vine leaves in boiling water for a few minutes. Drain and refresh under cold water. Place on paper towel to remove any excess moisture. Using a mortar and pestle or a small food processor, make a paste with the chilli, garlic, anchovies, cumin and fennel and season to taste with salt and pepper. Add the oil to the paste. Cut each backstrap in half horizontally. Using a sharp knife, make a pocket along the long side of each half ending 2 cm from each end. Season inside the pockets and on the outside generously. Spoon the paste into the pockets and wrap a vine leaf around the middle to cover the pocket. Secure the vine leaf around the lamb with kitchen string. Place the wine and stock in a saucepan or frying pan large enough to hold the lamb in a single layer. Top up with extra water if necessary and bring to the boil. Lower the heat to a simmer and add the lamb parcels. Poach the lamb gently for 6 minutes, turning over once halfway through cooking. Remove from the heat and allow to rest in the poaching liquid for 5–10 minutes.
  2. Meanwhile, prepare the cauliflower salad by heating the oil in a large frying pan over medium–high heat. Add the olives and capers and fry for 2 minutes. Slice the cauliflower into large slices about 1 cm thick. Add to the pan and season. Cook, tossing occasionally, for 5 minutes or until golden and slightly softened. When almost cooked, add the verjuice, if using, and reduce for a minute or two. To serve, divide the cauliflower salad among four plates and top with the crumbled feta and oregano leaves. Remove the string from the lamb, cut each piece in half diagonally and serve beside the salad.

Wine

  • The joy of this dish is that it is relatively light, so it calls for a lighter style of wine like a pinot noir or, if you are a white wine lover, a chardonnay.

Lyndey’s note

  • While I had the treat of using fresh vine leaves, you can use preserved vine leaves. Simply wash them and pat dry with paper towel.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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