Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 22

PREPARATION TIME 10M
|
COOKING TIME 35M
|
SERVES 4
4 X 4-BONE LAMB RACKS, FRENCH TRIMMED
2 TSP CELERY SALT
SEA SALT FLAKES AND FRESHLY-GROUND
BLACK PEPPER
0.25 CUP EXTRA VIRGIN OLIVE OIL
6 POTATOES, PEELED AND CHOPPED
100G UNSALTED BUTTER
2 CUPS CHICKEN STOCK
0.5 CUP OLIVES, FINELY DICED
2 CUPS RED WINE
2 CUPS BEEF STOCK
cowra
lamb
rack
with
olives
& wine
gravy
1 TBSP CORNFLOUR
2 BUNCHES BROCCOLINI
FINELY CHOPPED PARSLEY, MUSTARD AND
LEMON CHEEKS, TO SERVE
1 Season the racks with celery salt and a generous
amount of pepper, then rub with half the olive oil.
Sear in a hot heavy-based saucepan or camp oven
over a moderate heat until well browned. Arrange
the racks over a trivet, then fit the lid and bake
for 20 minutes, until medium. Set the lamb aside,
remove the trivet, but keep the pan warm.
2 Meanwhile, sauté the potatoes in butter in a
pan over a moderate heat for 5 minutes, until
lightly browned. Add the chicken stock and olives,
TRAVELLERS’ NOTES BUYING A TRIVET THAT FITS
INSIDE YOUR CAMPOVEN IS ONE OF THE BEST
PURCHASES YOU’LL MAKE FOR CAMP COOKING.
IT RAISES THE FOOD AWAY FROM DIRECT HEAT,
RESULTING IN MORE EVEN AND SUCCULENT
ROASTS.
then simmer until the potatoes are tender. Strain
the liquid into the lamb saucepan with the wine
and beef stock. Boil rapidly for 10 minutes, until
reduced by half. Mix the cornflour with 1 Tbsp
water, mix in and simmer until thickened.
FOOD NOTES IT’S HARD TO GO PAST COWRA
LAMB, THE GOLD STANDARD IN AUSTRALIA. PAIR
WITH WINE FROM ORANGE, OLIVE OIL FROM
MUDGEE, POTATOES FROM CROOKWELL AND A
GENEROUS AMOUNT OF FRESH OLIVES FROM
PARKES, AND YOU HAVE AN INCREDIBLE MEAL.
3 Drizzle the broccolini with the remaining olive
oil, season with salt and pepper, then grill until
lightly blackened. Carve the lamb, then serve with
the potatoes, broccoli and gravy. Scatter with
parsley, dollops of mustard and lemon cheeks.
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