Ingredients
- 1 bunch beetroot, leaves included, about 4 medium.
- 2 tablespoons extra virgin olive oil.
- Sea salt, to taste.
- 500 g Brussels sprouts, rinsed well to remove any dirt.
- 1/2 cup mixed olives.
- 1/3 cup creme fraiche, to serve.
Mountain Pepper + Wattleseed Rubbed Lamb
- 1 tablespoon mountain pepper berries.
- 1 tablespoon wattleseed, ground.
- 1 teaspoon sea salt.
- 2 tablespoons extra virgin olive oil.
- 400–500 g lamb loin.
Directions
- 1. Preheat the oven to 200°C/400°F/Gas Mark 6
.
2. Separate the leaves of the beetroot and wash thoroughly. Place the leaves in a large bowl and coat in olive oil. Lay out on a baking tray and season generously with salt bake for 12–15 minutes until crispy.
3. Wash the beetroot bulbs thoroughly to remove the dirt, chop into large chunks. If using baby beetroots, slice in half. Place in a baking dish with the Brussels sprouts and drizzle with olive oil, ensuring the veggies are coated, season tray with salt. Sprinkle olives on the tray and bake in the oven for 30–35 minutes.
4. Prepare the rub by combining pepper berries, salt and ground wattleseed. Grind with a mortar and pestle or small food processor. Add olive oil to the mix and rub all over the lamb loin, making sure it is well coated. You can let the lamb rest like this until the veggies are ready.
5. Heat a large pan over a medium-high heat, add a touch of olive oil and add the lamb to the pan to sear, cook on each side for 2 minutes, remove from the pan and set aside to let it rest for 5–10 minutes. Slice with a sharp knife to serve.
6. Serve freshly sliced lamb with the beetroots, Brussels sprouts, olives, crunchy beet leaves and a dollop of creme fraiche.
Note
Cooking time will vary depending on how you like your lamb, we think this cut is best served rare.
This recipe was sponsored by Farmhouse and we used Olsson’s Sea Salt, Nuggety Creek Extra Virgin Olive Oil, Green Olive at Red Hill Manzanilla olives, Pepe Saya Creme Fraiche, Jindi Farm Bush Foods Mountain Pepper Berries, Kakadu Plum Co Wattleseed and lamb from Down To Earth Produce. All available from Farmhouse.
Mountain pepper has been used by Indigenous Australians as bush medicine for centuries. Here, we’ve paired it with native wattleseed to create a nutty crust on this delicious lamb. Teamed with roasted veggies, crispy beet leaves and smooth creme fraiche, if you’re after a new recipe to replace your Sunday roast, look no further!
Ingredients
- 1 bunch beetroot, leaves included, about 4 medium.
- 2 tablespoons extra virgin olive oil.
- Sea salt, to taste.
- 500 g Brussels sprouts, rinsed well to remove any dirt.
- 1/2 cup mixed olives.
- 1/3 cup creme fraiche, to serve.
Mountain Pepper + Wattleseed Rubbed Lamb
- 1 tablespoon mountain pepper berries.
- 1 tablespoon wattleseed, ground.
- 1 teaspoon sea salt.
- 2 tablespoons extra virgin olive oil.
- 400–500 g lamb loin.
Directions
- 1. Preheat the oven to 200°C/400°F/Gas Mark 6
.
2. Separate the leaves of the beetroot and wash thoroughly. Place the leaves in a large bowl and coat in olive oil. Lay out on a baking tray and season generously with salt bake for 12–15 minutes until crispy.
3. Wash the beetroot bulbs thoroughly to remove the dirt, chop into large chunks. If using baby beetroots, slice in half. Place in a baking dish with the Brussels sprouts and drizzle with olive oil, ensuring the veggies are coated, season tray with salt. Sprinkle olives on the tray and bake in the oven for 30–35 minutes.
4. Prepare the rub by combining pepper berries, salt and ground wattleseed. Grind with a mortar and pestle or small food processor. Add olive oil to the mix and rub all over the lamb loin, making sure it is well coated. You can let the lamb rest like this until the veggies are ready.
5. Heat a large pan over a medium-high heat, add a touch of olive oil and add the lamb to the pan to sear, cook on each side for 2 minutes, remove from the pan and set aside to let it rest for 5–10 minutes. Slice with a sharp knife to serve.
6. Serve freshly sliced lamb with the beetroots, Brussels sprouts, olives, crunchy beet leaves and a dollop of creme fraiche.
Note
Cooking time will vary depending on how you like your lamb, we think this cut is best served rare.
This recipe was sponsored by Farmhouse and we used Olsson’s Sea Salt, Nuggety Creek Extra Virgin Olive Oil, Green Olive at Red Hill Manzanilla olives, Pepe Saya Creme Fraiche, Jindi Farm Bush Foods Mountain Pepper Berries, Kakadu Plum Co Wattleseed and lamb from Down To Earth Produce. All available from Farmhouse.