John McFadden very kindly shared with us one of his winning recipes – it’s a favourite of his, and I’m sure will be one of yours.
Seared lamb, roast heirloom carrots, spiced carrot puree, dukkah, hazelnuts & salted yoghurt
1kg x carrots
150g x butter
15ea x heirloom carrots
¼ bch x thyme
400g x lamb fillet/loin
15g x dukkah
80g x natural yoghurt
5g x cumin powder
250ml x oil
30g x roasted hazelnuts (crushed)
1/4bch x kale
Salt
Pepper
Dukkah
½ cup x pistacchios
1/3 cup x almonds
2tblsp x sesame seeds
1tsp x ground coriander
1 tsp x ground cumin
1/8 tsp x allspice
½ tsp x salt pepper
Peel carrots, chop into small pieces, place in saucepan, cover with water, add 100g butter & boil until soft. Puree, add cumin, salt & set aside.
Lay heirloom carrots in baking tray, drizzle with 30ml oil & season salt, add thyme, roast in hot oven until ready.
Roast hazelnuts, peel, chop and set aside.
Take yoghurt and whisk in 5g salt, set aside.
Heat 200ml oil and fry kale leaves until crispy, set aside.
For dukkah, place nuts, into a pan & toast. Add in sesame seeds and cook till brown. Add all ingredients into a processor. Pulse until desired consistency.
Heat pan with 20ml oil, season lamb and add to pan, cook on all sides getting a nice caramelisation and cook till medium rare, set aside.
Place carrot puree into dish. Lay across heirloom carrots, then a sliced medallion of lamb, finish with dukkah, yoghurt, hazelnuts & kale.
