RCI-MT.003.0099.001
Traditional Aussie Lamb
Serves 1 fat cunt <RUDEright|Traditional Aussie Lamb
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat olive oil and butter in a large heavy-based pot over medium-high heat. Season the lamb pieces generously with salt, then sear in batches until browned on all sides, about 4-5 minutes per batch, and set aside.
15 minutes
2
In the same pot, reduce heat to medium and sauté the sliced leeks and minced garlic until softened and fragrant, scraping up any browned bits from the base of the pot.
5 minutes
3
Sprinkle the flour over the leek and garlic mixture and stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste.
2 minutes
4
Pour in the red wine and stir vigorously to deglaze the pot, then add the beef stock and Worcestershire sauce and bring the mixture to a gentle simmer.
5 minutes
5
Return the seared lamb to the pot along with the diced pumpkin, potatoes, and chopped red chilli. Stir to combine all ingredients evenly.
3 minutes
6
Cover the pot with a lid and braise over low heat, stirring occasionally, until the lamb is tender and falling apart and the vegetables are completely cooked through.
90 minutes
7
Remove the lid and simmer uncovered for a final 10-15 minutes to allow the broth to reduce slightly and the flavours to concentrate. Taste and adjust seasoning with salt as needed.
15 minutes
8
Ladle the braise into deep bowls, ensuring each serving has a generous portion of lamb, vegetables, and broth. Serve immediately while piping hot.