This gorgeous lamb recipe featuring secondary cuts is by Western Australian Chef Hadleigh Troy.
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.
Line a colander with chux and pour split milk through then hang what is remaining in the chux overnight.
In the morning the ricotta will be dry and ready to use for gnocchi.
Add parmesan and the rest of the ingredients to the ricotta.
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.
Finely grind all dry ingredients in a mortar and pestle, chop herbs then add to mortar and pestle and combine.
Finally add chopped anchovies and wet ingredients and stir in thoroughly.
Rub all sides of the lamb rump except for the fat, with salsa verde.
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.
Pre heat a fan forced oven to 120°C, place the rump in the middle of the oven for 30 minutes.
Then remove from oven and allow to rest in a warm place for ten minutes, then carve and serve with gnocchi.
Garnish with shaved radish and nasturtium, and freshly grated lemon zest.
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