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

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Cooking time
  • 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.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories