Jean-Paul El Tom: Lamb with Spring Vegetables and Mint Sauce Recipe

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

  1. Preheat oven to 230C fan-forced
  2. 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
  3. Start by picking your mint leaves and slicing the top half of your parsley (some stalk is fine)
  4. Using a hand blender, blend the mint and parsley with the olive oil and most of the lemon
  5. Once at a fine texture, season with chardonnay vinegar, salt and pepper. Reserve for later
  6. Now pick your peas from the pod and reserve them
  7. Blanche asparagus in salted water for 2mins then slice fine and reserve
  8. Blanche peas in the same seasoned simmering water for 40secs just to get brighter green colour
  9. 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.
  10. 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.
  11. When happy with the mixture seasoning it’s time to slice the lamb.
  12. Slice the lamb into manageable slices and lay them flat on a plate
  13. Garnish generously with the greens mixture covering all the slices
  14. 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

  1. Arrange for a seasoned pot of water to be simmering on the stove
  2. Begin by prepping cabbage leaves by removing the lower thicker spine
  3. Toast caraway seeds in dry pan till fragrant
  4. Once water is simmering blanche each cabbage leaf in the water until darker in colour (10-15secs)
  5. Place on a kitchen towel to dry
  6. Move cabbages to bowl and dress with salt, vinegar and lemon, toss well
  7. Melt some butter in the pan and then drizzle over cabbages and toss again
  8. Add a few pinches of caraway and toss again
  9. Lay cabbage in bowl to cover the wall of the bowl
  10. 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.