At our Spring Seasonal Market, Chef Jean-Paul El Tom of Baba’s Place performed a cooking demonstration using fresh spring ingredients from our stallholders. His Lamb with Spring Vegetables and Mint Sauce plus a side dish of Blanched Cabbage with Burrata is straightforward, delicious and quintessentially spring. Below you can view a short video of the cooking demo and read the full recipe.
Lamb with Spring Vegetables and Mint Sauce,
Jean-Paul El Tom, Baba’s Place
Ingredients
- 400g lamb rump roast from Mimosa Valley Lamb
- 1/4 cup ALTO extra virgin olive oil
- Splash of ALTO chardonnay vinegar
- Olsson’s Sea Salt and pepper to taste
Fresh Spring produce from Block 11 Organics and Zavaglia’s Gourmet Produce
- 2 bunches mint
- 1/2 bunch parsley
- Handful fresh peas
- 4 stalks asparagus
- 1 young garlic shoot
- 1tbsp fine sliced parsley stalk
- 1 lemon (juiced) – and zest of 1/2 lemon
Method
- Preheat oven to 230C fan-forced
- Make sure your lamb rump is tempered well to room temp. Season well with salt and rub with a touch of olive oil. Place it on a baking tray and then in the middle of your pre heated oven. Cook for 20mins and then rest at the mouth of your open oven door for 10mins after cooking
- Start by picking your mint leaves and slicing the top half of your parsley (some stalk is fine)
- Using a hand blender, blend the mint and parsley with the olive oil and most of the lemon
- Once at a fine texture, season with chardonnay vinegar, salt and pepper. Reserve for later
- Now pick your peas from the pod and reserve them
- Blanche asparagus in salted water for 2mins then slice fine and reserve
- Blanche peas in the same seasoned simmering water for 40secs just to get brighter green colour
- Add the peas, sliced asparagus, 2 tablespoons of the green sauce made earlier, some olive oil, more lemon juice and toss to combine. Use some more olive oil if you need for it to behave like a stiff slurry.
- Check the seasoning on the greens mixture and adjust salt, pepper and lemon if need be. At this point zest in the 1/2 lemon.
- When happy with the mixture seasoning it’s time to slice the lamb.
- Slice the lamb into manageable slices and lay them flat on a plate
- Garnish generously with the greens mixture covering all the slices
- Season with pepper
Blanched cabbage with burrata
Ingredients
- 1 burrata from Vannella Cheese
- Few large leaves of sugarloaf cabbage from Block 11 Organics
- 1 tsp caraway seeds from Spice Zen
- Pepe Saya Butter to dress
- Olsson’s Sea Salt and pepper to taste
- ALTO chardonnay vinegar to taste
- 1/4 lemon, juiced from Block 11 Organics
Method
- Arrange for a seasoned pot of water to be simmering on the stove
- Begin by prepping cabbage leaves by removing the lower thicker spine
- Toast caraway seeds in dry pan till fragrant
- Once water is simmering blanche each cabbage leaf in the water until darker in colour (10-15secs)
- Place on a kitchen towel to dry
- Move cabbages to bowl and dress with salt, vinegar and lemon, toss well
- Melt some butter in the pan and then drizzle over cabbages and toss again
- Add a few pinches of caraway and toss again
- Lay cabbage in bowl to cover the wall of the bowl
- Place the burrata in the centre and dress with olive oil, salt and pepper
The Carriageworks Farmers Market is on every Saturday 8am-1pm, providing the freshest seasonal produce from growers and producers from around NSW.