Ingredients
| FOR THE ROASTED LAMB RUMP | |
| 4 lamb rumps, trimmed, fat scored | |
| FOR THE LAMBSHOULDER CIGARS | |
| Marinade | |
| â…“ cup ground cumin | |
| â…“ cup chopped mint | |
| â…“ cup chopped oregano | |
| 2 tablespoons La Chinta sweet smoked paprika | |
| 2 teaspoons La Chinta smoked paprika hot | |
| 2 tablespoons cracked black pepper | |
| olive oil to combine | |
| 1 x lamb shoulder, bone out filo pastry butter, melted | |
| FOR THE SCHNITZEL CRUMB (LOOSE) | |
| 20ml olive oil | |
| 1 shallot, peeled and finely diced | |
| 1 garlic clove, crushed and chopped | |
| 60g serrano ham, finely chopped | |
| 2½ cups fresh breadcrumbs or brioche crumbs | |
| 2 tablespoons finely chopped | |
| Italian parsley | |
| FOR THE LEEK ASH | |
| 1 medium leek, white and green parts only, halved lengthwise | |
| FOR THE BLACKENED ZUCCHINI PUREE | |
| 4 green zucchini | |
| 3 garlic cloves, minced | |
| juice of one lemon | |
| ½ teaspoon ground cumin | |
| salt to taste | |
| 2 tablespoons tahini paste leek ash for extra black colour |
This extract demonstrates both how good and how bad food can be. Preparing a meal for family and friends is an expression of love, and it would have been an easy choice for us to make a great handmade pasta with an intense pesto, or a wildly exuberant seafood platter. But where’s the love in that unwanted schnitzel slung out of a uncaring kitchen? We’ve reinvented this, added a dollop of imagination and a spoonful of fun. We hope you won’t send it back to the kitchen uneaten.
Instructions
| 1. | FOR THE ROASTED LAMB RUMP |
| 2. | Season the lamb rumps generously with olive oil, salt and pepper. |
| 3. | In a hot frying pan sear the rumps for approximately 2-3 minutes on each side. |
| 4. | Transfer the pan to the oven and cook for 10-12 minutes until they are medium rare. |
| 5. | Remove from the oven and rest for 6 minutes. Slice in half for serving. |
| 6. | FOR THE LAMBSHOULDER CIGARS |
| 7. | Mix together all the marinade ingredients. Marinate the lamb shoulder overnight. |
| 8. | The following day, put in a roasting dish, add water and cover with foil. Braise for 2-3 hours until tender. |
| 9. | When the meat is cool shred the lamb, season it with salt and then mould into cigar-shaped rolls. |
| 10. | Roll each cigar in a sheet of buttered filo pastry. |
| 11. | Brush cigars with extra melted butter and bake in hot oven until golden brown. |
| 12. | FOR THE SCHNITZEL CRUMB (LOOSE) |
| 13. | Heat the oil in large frying pan over medium heat, add the shallot, garlic and ham and cook until golden and crisp. |
| 14. | Add the breadcrumbs and cook until golden brown. |
| 15. | Set aside to cool and fold in the chopped parsley. |
| 16. | FOR THE LEEK ASH |
| 17. | Preheat the oven to a high temperature. |
| 18. | Put the leek in a roasting pan and roast until black, dry and crisp. |
| 19. | Let it cool, break into shards and grind in blender till fine dust. Store in sealed container. |
| 20. | FOR THE BLACKENED ZUCCHINI PUREE |
| 21. | Put the zucchini over a grill or barbecue. Grill turning frequently until skin blackens. |
| 22. | Then put the zucchini in the oven and bake until soft. Cool. |
| 23. | Put all the ingredients except the leek ash in a blender and puree until smooth. |
| 24. | Adjust seasonings adding extra tahini and lemon juice if necessary. |
| 25. | Add extra leek ash to get required colour. |
| 26. | TO SERVE |
| 27. | Sprinkle crumb on plate, arrange lamb slices on top, and then dust extra crumbs over the lamb. |
| 28. | Serve with lamb cigar on side with roasted baby carrots and dust plate with leek ash. |
| 29. | Serve with warmed blackened zucchini puree. |
Photography Jason Creaghan
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