Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped 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 Drain yogurt overnight through a fine sieve or hung cheese cloth. Reserve the whey. In a dry pan toast the cumin and fennel on medium heat until they release fragrance. Add the seeds to the drained yogurt, add honey, a squeeze of lemon juice, salt and pepper. Whisk until smooth and set aside. 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. Keep at this temperature for at least 1 hour to allow it to take on flavour. Remove lamb from fridge and allow to come to room temperature. 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. Completely submerge the lamb into the extra virgin olive oil. Poach lamb in extra virgin olive oil for 20 minutes. 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.) Slice the lamb into 2cm pieces and arrange on the plate. Add the grilled cucumber to the plate and spoon on dollops of yogurt around the plate. 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 Perfect Match Hardys Tintara Geology Cabernet Sauvignon 2019 $15.30 in any 12 $16.20 in any 6 $18.00 each Price | options $15.30 in any 12 bottles Qty Add to cart Tamburlaine Grass Roots Mourvèdre Cabernet 2021 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Lenton Brae Cabernet Merlot 2022 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Kaesler Stonehorse Cabernet Sauvignon 2018 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Patritti Merchant Cabernet Sauvignon 2019 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Jo Nash Cabernet Sauvignon 2019 $32.30 in any 12 $34.20 in any 6 $38.00 each Price | options $32.30 in any 12 bottles Qty Add to cart Nannup Estate Rolling Hills Cabernet Sauvignon 2018 $32.30 in any 12 $34.20 in any 6 $38.00 each Price | options $32.30 in any 12 bottles Qty Add to cart Brothers in Arms Cabernet Sauvignon 2019 $46.75 in any 12 $49.50 in any 6 $55.00 each Price | options $46.75 in any 12 bottles Qty Add to cart Brookland Valley Estate Cabernet Merlot 2018 $51.00 in any 12 $54.00 in any 6 $60.00 each Price | options $51.00 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Lyndey Milan's light white bean casserole Words by Lyndey Milan on 15 Sep 2017 Food Tetsuya Wakuda’s Slow Roasted Snapper With Olive and Tomato Words by Tetsuya Wakudu on 3 Sep 2017 Food Impress: Poh Ling Yeow Words by Mark Hughes on 14 Jun 2017