RECIPES
Lamb Backstrap, Jerusalem Artichoke Puree, Grain Salad and Artichoke Crisps
15 minutes
Prep time
4 hours
Cooking time
4 Servings
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INGREDIENTS

Artichoke puree and skins

1kg Jerusalem artichokes

100ml coconut milk

Salt and pepper

Coconut oil

Grain salad

100g quinoa

100g brown rice

75g buckwheat

450-500mls water or stock

50g puffed amaranth

25g slivered pistachios

25g walnuts, chopped

25g pumpkin seeds

25g sunflower seeds

30g parsley, chopped

Dressing

20ml extra virgin olive oil

10ml walnut oil

Juice and zest of 1 orange

Lamb

4 lamb backstraps

1 tablespoon cumin, ground

1 teaspoon sumac

2 garlic cloves, crushed

Extra virgin olive oil

METHOD

Artichoke puree and skins

  1. Place the artichokes in a perforated steam tray and steam at 100°C for 30 minutes, or until soft.
  2. When cool enough to handle, cut a slit down one side and scoop out all the flesh, whilst attempting to keep the skin in 1 whole piece if possible.
  3. Place the flesh into a blender with the coconut milk and blend until you have reached a smooth consistency. Season with salt and pepper and set aside.
  4. Brush the artichoke skins with coconut oil and season with a little salt. Spread evenly on a baking sheet and place in the Warming Drawer or in the Oven on Drying function at 80°C.
  5. Dehydrate for 3 hours or until crispy.

Grain salad

  1. Place the quinoa, brown rice and buckwheat in a solid steam tray with 450-500mls of water or stock. Steam at 100°C for 25 minutes.
  2. Place the cooked grains in a bowl, add the amaranth, nuts, seeds and chopped parsley.
  3. Whisk together the extra virgin olive oil, walnut oil, orange juice and zest and add to the salad.

Lamb

  1. Mix together the cumin, sumac and garlic with some oil to make a paste and rub into the lamb.
  2. Place a pan on a medium-high heat, Induction 7. Once the pan is hot, add the lamb and cook for approximately 3 minutes each side, or until cooked to your liking.
  3. Allow the meat to rest for 5 minutes. The Warming Drawer is ideal for this.

To serve

  1. Warm the puree in the steam oven at 100˚C for 5 minutes.

Note

  • A delicious recovery meal that is also dinner party worthy.
  • When preparing the dish, make extra grain salad and enjoy leftovers for lunch the next day.
  • For a vegetarian option, substitute lamb for tofu or tempeh.
  • Average weight of lamb backstrap is 200g, recipe uses 4 x backstraps.
  • To make this into a quicker and easier dinner, roughly peel the artichokes and place them in the steam oven at the same time as the grains. Once cooked, make a mash with coconut milk and serve alongside the lamb and salad.
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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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