A delicious and elegant meal using well seasoned, lean lamb. 


  • For the lamb

  • 6 x 300 gm Spear Creek Dorper lamb mini rumps

  • For the marinade

  • 400 ml red wine

  • 10 sprigs fresh thyme

  • 2 bay leaves

  • 2 large carrots, chopped

  • 1 red onion, chopped

  • 4 tablespoons olive oil

  • 6 cloves garlic, chopped

  • 1 litre chicken stock

  • Sea salt and freshly ground black pepper

  • 2 tablespoons finely chopped parsley

  • For the eggplant puree

  • 2 medium eggplants, sliced in half and scored

  • 2 garlic cloves, peeled and sliced length wise, 1mm thick

  • 2 tablespoons olive oil

  • 4 sprigs of thyme

  • Salt and pepper

  • 2 tablespoons of tahini

  • For the mushroom

  • 6 x 8 cm Swiss brown mushrooms

  • 2 cloves garlic

  • 1 tsp thyme, chopped

  • 2 tablespoons olive oil

  • Salt

  • Pepper

  • For the potato wafers

  • 1 Sebago potato

  • 6 leaves of parsley

  • Note

  • Spear Creek Dorper Lambs are grown on the edge of the Flinders Ranges in the rangelands of South Australia. They are seasoned in the unique environment of saltbush and native grasses; which produces a high quality, lean meat.


  • For the lamb:

  • 1.

    In a large ceramic dish place the lamb, wine, thyme, bay leaves, carrots and onion, making sure the marinade covers the lamb. Cover and refrigerate overnight.

  • 2.

    Remove the lamb with a slotted spoon and season. Place the marinade in a small saucepan and bring to the boil, removing the scum that floats to the surface.

  • 3.

    Heat 2 tablespoons of the olive oil in a large heavy based flameproof casserole pot. Brown the lamb in batches and set aside.

  • 4.

    Heat the remaining oil in the pan and saute the carrots, onion and herbs from the marinade and the garlic until the onion is soft. Return the lamb to the pot and add the wine marinade. Pour in the stock (add extra water if the stock does not cover the lamb) and bring to the boil. Simmer covered for 3 hours over very low heat. (The meat should be very tender).

  • For the puree:

  • 1.

    Make knife scores in the eggplant (slice to the skin) and then place the garlic slices and thyme in the scores and coat with the oil. Place on a baking tray, skin side up and place in a hot oven (200 degrees) for 20 minutes or till the flesh is very soft.

  • 2.

    Remove from the oven; scrape the flesh from the skin into a food processor. Add the tahini and lemon juice and pulse to a puree. Season well and set aside.

  • For the mushroom:

  • 1.

    Toss in the olive oil and garlic and saute in a hot pan till tender.

  • For the potato wafers:

  • 1.

    Peel and slice the potato wafer thin. Take one slice and place on a baking tray lined with baking paper. Place one nice leaf of parsley on top and cover with another slice of potato. Place in a mild oven at 125 degrees celsius and bake for 15-18 minutes or till crisp.

  • To serve:

  • 1.

    Place the mushroom in the middle of a large plate, top with 2 tablespoons of the puree, then place a lamb rump on top.

  • 2.

    Spoon over the sauce, garnish with the fresh parsley and top with the potato wafer.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 2378kj
  • Fat Total 230g
  • Saturated Fat 109g
  • Protein 28g
  • Carbohydrate 39g
  • Sugar 12g
  • Sodium 1988mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Riverside Restaurant

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