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Lamb, Ricotta and Salsa Verde

This gorgeous lamb recipe featuring secondary cuts is by Western Australian Chef Hadleigh Troy.


  • 6 Lamb Rump (trimmed)

  • Ricotta

  • 1L Full Cream Milk

  • 250ml Cultured Buttermilk

  • 5ml Lemon Juice

  • Ricotta Gnocchi

  • 500g Ricotta (from above)

  • 30g Flour

  • 1 Egg Yolk

  • 1 Whole Egg

  • 30g Parmesan (finely grated)

  • 1 Lemon Zest

  • Salsa Verde

  • 8 Anchovy Fillets

  • 1 tsp. Worcestershire Sauce

  • ½ tsp. Smoked Paprika

  • ½ tsp. Curry Powder

  • 1 Pinch Cayenne

  • Juice of 1 Lemon

  • Zest of ½ Lemon

  • 8g Salt

  • 1 clove Garlic

  • 25g Dijon Mustard

  • 25g Capers

  • 20g Parsley

  • 2ea bunches of Chives

  • 5g Dill

  • 5g Thyme

  • 1 pinch rosemary

  • 20g Stinging nettles

  • 50ml Grape Seed Oil


  • Ricotta:

  • 1.

    Place the milk, buttermilk and lemon juice into a vacuum sealed bag. Put into 80°C water bath for 30 minutes or until it splits.

  • 2.

    Line a colander with chux and pour split milk through then hang what is remaining in the chux overnight.

  • 3.

    In the morning the ricotta will be dry and ready to use for gnocchi.

  • Ricotta Gnocchi:

  • 1.

    Add parmesan and the rest of the ingredients to the ricotta.

  • 2.

    Mix in thoroughly and then weigh mix out into 10 gram balls and shape. Place into simmering water until they float then onto an oiled tray, dust with grated parmesan and grill until golden.

  • Salsa Verde:

  • 1.

    Finely grind all dry ingredients in a mortar and pestle, chop herbs then add to mortar and pestle and combine.

  • 2.

    Finally add chopped anchovies and wet ingredients and stir in thoroughly.

  • Lamb Rump:

  • 1.

    Rub all sides of the lamb rump except for the fat, with salsa verde.

  • 2.

    Place the lamb rump into a fry pan fat side down, add butter and baste the rump. After butter starts frothing add thyme and garlic whilst continually basting.

  • 3.

    Pre heat a fan forced oven to 120°C, place the rump in the middle of the oven for 30 minutes.

  • 4.

    Then remove from oven and allow to rest in a warm place for ten minutes, then carve and serve with gnocchi.

  • 5.

    Garnish with shaved radish and nasturtium, and freshly grated lemon zest.


Serves 6

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