1Flinders Island lamb shoulder (about 1.8kg), trimmed, cut into 3cm pieces (see note)
2vine-ripened tomatoes, coarsely chopped
2onions, finely chopped
1½ cupsfinely chopped flat-leaf parsley
½ bunchsage, finely chopped
6garlic cloves, coarsely chopped
500 mldry white wine
250 ml(1 cup) extra-virgin olive oil
200 gmcoarse fresh breadcrumbs from sourdough bread
100 gmparmesan, finely grated
1long red chilli, finely chopped
To serve:steamed green beans
1.5 kgkennebec potatoes, coarsely chopped (see note)
1onion, thinly sliced
75 gmbutter, coarsely chopped
Preheat oven to 180C. Place lamb in a roasting pan, scatter over tomato, onion, herbs and garlic, season to taste. Pour over wine, oil and 500ml water, stir to coat lamb and set aside. Combine breadcrumbs and parmesan in a bowl, scatter over the lamb. Roast until golden and lamb is tender and cooked through (40-50 minutes).
Meanwhile, for mash, combine potato, onion, garlic and 1 tbsp sea salt in a large saucepan. Cover completely with cold water, bring to a simmer over medium-high heat and cook until tender (15-20 minutes). Drain well, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Slowly add butter, beating continuously until smooth, season to taste, divide among bowls, top with lamb and serve with steamed green beans.
Note If Flinders Island lamb is unavailable, substitute another good-quality lamb. If kennebec potatoes are unavailable, substitute another white-fleshed potato such as sebago.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.