The ultimate slow-cooked lamb with macadamia crumb
How to make RACV Cape Schanck's slow-cooked lamb with macadamia crumb.
One of the best things about cold weather is cranking up the oven and making rich and hearty dishes, like braised meats. So, if you're looking for an impressive date-night in idea, try recreating RACV Cape Schanck's signature slow-cooked lamb with macadamia crumb and served with kohlrabi, which has been encased in a beautiful eucalyptus-infused crust. This is a complex dish that requires time to develop the layers of flavours, making it perfect for a weekend cook up.
- Preheat the oven to 130C
- Trim any excess fat from the lamb neck fillet
- In a hot heavy-based pan, seal the lamb neck fillet on all sides with a little butter or vegetable oil
- Remove the lamb and add the carrot, onion, celery, garlic and pepper, sauté the vegetables until golden brown
- Place the lamb back into the pan, add the stout, bay leaves and thyme. Bring to the boil.
- Add the chicken and veal stock and bring to the boil, cover with a lid or foil and braise for 1.5 hours in the oven
- Remove the lamb from the oven, check the tenderness of the lamb by removing one piece and press firmly on a chopping board, the lamb should be tender to the touch but not be falling apart. Note: suggest checking the lamb after 1 hour of cooking to make sure everything is okay inside the oven
- Once the lamb is cooked, leave the lamb in the liquid to cool (about 2 hours), this will keep the lamb juicy as the moisture will not evaporate from the lamb
- Once the lamb has rested, remove the neck from the braise and strain the stock through a fine sieve
- Return the stock back to the heat and reduce to a glaze, ready for serving. You can adjust the acidity of the glaze by adding sherry vinegar at the end of the reduction.
- Peel and finely slice the parsnip
- Add the butter and some salt to the pot and melt, then place the parsnip into the pot and sauté without any colour for 2 minutes
- Cover with milk and bring to the boil
- Simmer for 10 minutes on a low heat until fully cooked
- Strain the milk from the parsnip and transfer the parsnip to a blender, start blending and slowly incorporate some of the milk to the desired consistency
- Season with salt and pass through a fine sieve, ready for serving
- Melt the butter in a large pan
- Add the macadamia nuts and toast lightly
- Add the diced speck and sauté with no colour
- Add the honey and reduce by half
- Add the mushrooms, onions, fried shallots and water, simmer until all moisture has evaporated
- Remove from the heat and gently pulse in a food processor to roughly chop the mixture, season and reserve for serving
- Preheat the oven to 180C.
- Using a food processor, blend the flour, salt and eucalyptus leaves to a powder.
- Transfer the powder to a bowl, then mix in the water to make a dough.
- Wrap the dough in glad wrap and refrigerate for 30 minutes.
- Roll the dough to a 5mm thickness.
- Wrap the kohlrabi in the dough, leaving a few gaps at the top for steam to escape. Bake for 3 hours at 170C, or until tender.
- To serve, cut the kohlrabi in half around the circumference and scoop out.