Ingredients

For lamb brawn
600 g Australian leg of lamb
100 g Carrot, turnip, celeriac, brunoise
3 tbsp Flat leaf parsley, chopped
2 Bay leaves
1 Clove, crushed
50 g Shallot, finely chopped
For seared lamb fillet
180 g Australian lamb rump fillet
For spicy lamb empanada
200 g Australian lamb leg
250 g Puff pastry sheets
15 g Shallots, finely chopped
1 clove Garlic, crushed
1 tsp Chilli, finely chopped
300 ml Lamb stock
For red onion and chilli chutney
300 g Red onions, brunoise
1 tsp Chilli, brunoise
75 g Demerera sugar
150 ml Tarragon vinegar
50 g Honey
For Sauce Paloise
250 g Clarified butter
10 g Shallots, finely chopped
1 tbsp Tarragon vinegar
½ tsp Black peppercorns, crushed
6 Egg yolks
1 tbsp Fresh mint, finely chopped
2 tsp Lemon juice

Description

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