A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Lamb Rack Roast and Grilled Veggie Salad
I have not been cooking this week. Tis the season for wine to be an acceptable substitute for dinner, apparently, although I’ve got to say I’ve been out to two new places this week that blew my mind.
I’ve heard a lot of hype about Ms. G’s in Potts Point, but I’ve been skeptical of the queues and overpriced cocktails. It was all true. I would eat there every day if I could. Besides everything being amazing, we finished off with a dessert called Stoner’s Delight 2.0, which pretty much tastes like magic on a plate.
I think I actually first discovered Duke Bistro in Surry Hills on the internet, somewhere. Thank you, internet! It’s one of the coolest venues I’ve found in Sydney, hidden upstairs in what feels like someone’s house, and the food was incredible. Anyplace that suggests you start off with the bacon jam is my sort of place.
Oh, in case you were more interested in the salad, here’s the recipe:
Ingredients:
- .5 kilo lamb rack
- 1/2 cup chopped fresh thyme
- Olive oil, salt and pepper
- 1/4 cup red wine
- Juice of 1 lemon
- 1 red or yellow pepper, sliced in strips
- 2 portabello mushrooms, sliced
- 2 sweet potatoes, sliced
- Lettuce and tomatoes, or whatever else you want in your salad
Rub the lamb rack with salt, pepper, and 1/4 cup of thyme (no olive oil). Let it hang out and get happy while you do the rest.
Toss the sweet potatoes in 1/4 cup of thyme, and season with salt, pepper and olive oil. Bake on 200C / 375F, flipping halfway through, for about 30-40 minutes until they’re golden.
In a hot pan that can go in the oven, with a drizzle of olive oil, sear the lamb for 2 minutes on each side (including the top, so 3 sides), and rest it with the meatiest side touching the pan. Pour in the red wine and add half the lemon juice, and bake for about 10 minutes. Flip, and bake for another 10 before removing and letting it rest. When you flip the meat, grill the veggies with salt, pepper and olive oil. Or roast them with the sweet potatoes, or eat them raw. Assemble your salad and pour on the rest of the lemon juice. Serves 2.
