AT A GLANCE
"For my husband's birthday dinner, I would love to surprise him
with the braised lamb from Yarck's Tea Rooms. I would be thrilled
if you printed the recipe."
Melissa Simons, Healesville, Vic
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email email@example.com. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Heat half the oil in a large frying pan over medium-high heat. Add lamb and cook, turning occasionally, until browned (3-4 minutes). Set aside. Heat remaining oil in a casserole or saucepan, add onion and garlic and stir occasionally until tender (8-10 minutes). Add beer, sage and star anise, bring to the simmer, then reduce heat to low, add lamb and cook, stirring occasionally, until very tender (3-3½ hours; top up with extra beer if necessary).|
|02||Meanwhile, for roasted carrots and mixed grains, preheat oven to 180C. Combine carrots, thyme, garlic and half the oil in a roasting tray, season to taste and roast until golden and cooked through (35-40 minutes). Set aside. Combine burghul and enough boiling water in a bowl to just cover and set aside until tender and fluffy (20-30 minutes). Rinse remaining grains separately under cold running water, drain, then cook in separate saucepans of boiling water until tender (15-20 minutes for barley; 10-15 minutes for quinoa and buckwheat). Drain well and set aside to cool, then combine all grains in a large bowl with carrots, parsley, lemon juice and remaining oil. Season generously to taste and serve with braised lamb.|
Note At Tea Rooms of Yarck, the chefs use goat for this dish. We've opted for lamb, but you may be able to order goat from your local butcher.