Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt

Preparation time
Cooking time
Serves
4
  • 2 lamb back straps
  • 200g tub sheep yogurt 
  • Pinch of cumin seed
  • Pinch of fennel seed
  • 1.5 tbsp honey
  • Peel of 1 lemon + juice
  • Salt and pepper
  • 300-500ml extra virgin olive oil
  • 1 bulb garlic, cut in half
  • Fresh rosemary, oregano, mint 
  • 1 punnet of baby cucumber
     
  1. Drain yogurt overnight through a fine sieve or hung cheese cloth. Reserve the whey.
  2. In a dry pan toast the cumin and fennel on medium heat until they release fragrance.
  3. Add the seeds to the drained yogurt, add honey, a squeeze of lemon juice, salt and pepper. Whisk until smooth and set aside.
  4. Add the extra virgin olive oil, garlic, sprigs of rosemary, oregano and lemon peel to a heavy-based wide pot or saucepan. On a low heat, bring the oil to 60ºC using a thermometer.
  5. Keep at this temperature for at least 1 hour to allow it to take on flavour.
  6. Remove lamb from fridge and allow to come to room temperature.
  7. Cut cucumbers lengthways, season the flesh side with sea salt and set aside for an hour. Pat them dry. Grill them (BBQ, ribbed pan or pan) flesh side down, until well charred. Set aside.
  8. Completely submerge the lamb into the extra virgin olive oil. 
  9. Poach lamb in extra virgin olive oil for 20 minutes.
  10. Remove from oil and rest for 15 minutes. (The flavoured extra virgin olive oil can be used again for general cooking/dressings if kept in the fridge.)
  11. Slice the lamb into 2cm pieces and arrange on the plate.
  12. Add the grilled cucumber to the plate and spoon on dollops of yogurt around the plate.
  13. Garnish with mint leaves and dress the dish by lightly sprinkling juice and a drizzle of the extra virgin olive oil used for poaching the lamb.
Food
Preparation time
Cooking time
Serves
4

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Food
Impress: Poh Ling Yeow
Words by Mark Hughes on 14 Jun 2017
It is so easy to fall in love with Poh Ling Yeow. She's wildly attractive, intelligent, funny and vivacious. She has a dazzling charisma, but at the same time is approachable. And she’s oh so talented. A professional artist before starring on the first season of Masterchef, she is now a true celebrity of the Australian food scene and host of her own show, Poh & Co., on SBS. “It’s really lovely to be back on a second season of Poh & Co. and working with friends and family, because ultimately that’s where I get all my inspiration from,” Poh tells me when we sit down for a chat on the set of our Impress photoshoot. “It’s a very truthful depiction of how I draw my ideas, the kind of everyday influences that I have and the people that I come in contact with. “The thing that I love about the show most is that it touches on very common, suburban aspirations, you know, wanting to have a vege patch or build your own pizza oven. It’s got currency in terms of people being able to relate to it very easily.” Working on TV and being able to chat with people from all walks of life has also benefitted Poh in the fact that she has been able to feel more secure about her own food identity. “I used to be very purist about the way I cooked, but now I’m relaxing and understanding what my identity is, which is a Malaysian-born Chinese Australian. So I feel like my food should absolutely reflect that. “Now I feel I have this license to be a little bit more free and playful with my food and it absolutely reflects what food is all about. It’s all about multiculture, about mixing ingredients and techniques.” The other exciting development in Poh’s life is opening her first restaurant, Jamface, in Adelaide’s Central Markets. “It’s actually just a little café – a very casual place. I’m cooking light breakfasts and lunches. The main focus is actually my pastry. I’m well known for my Asian food, but the thing that I absolutely love is French pastry. You should come down and check it out.” Watch our exclusive video interview with Poh:  
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories