Aged lamb rump/raw honey vinegar/radicchio and parsnip

Aged lamb rump/raw honey vinegar/radicchio and parsnip

By
From
Igni
Serves
2
Photographer
Julian Kingma

The honey vinegar here is a bit of an IGNI staple and is extremely versatile. We add it to dishes in place of sugar to bring sweetness or we use it, like here, as a way of cutting through fats. Try it spooned over chicken or drizzled over a fresh fruit salad. Put simply, if you like it use it – there are no rules.

Ingredients

Quantity Ingredient
1 x 200g 42–day aged lamb rump, on the bone
1 radicchio head, leaves separated and white stems removed
80g clarified butter
salt flakes

raw honey vinegar

Quantity Ingredient
300g raw honey
80g raw apple-cider vinegar
2 lemon thyme sprigs
1 teaspoon mushroom soy
1 teaspoon mirin
pinch salt flakes

parsnip purée

Quantity Ingredient
splash olive oil
300g parsnips, cut into thumb-sized pieces
500ml milk
50g cold unsalted butter
salt

Method

  1. For the raw honey vinegar, gently warm all the ingredients in a heavybased saucepan until combined (you want to be careful not to overheat this as you will kill off the honey’s flavours). Set aside in a warm place for 4 hours. Pass through a fine sieve to remove any solids and set aside.

    For the parsnip purée, heat the olive oil in a large heavy-based saucepan. Add the parsnip, milk and 500 ml (17 floz/2 cups) water, bring to a simmer and cook until the parsnips are soft and starting to fall apart. Strain, reserving the liquid, and leave to cool for 10 minutes, then transfer to a blender and blitz on high, adding the reserved cooking liquid slowly, to form a wet purée. Add the butter and season to taste.

    Place the lamb rump fat-side down on a grill over a bed of embers and cook, turning every couple of minutes, for 30 minutes or until the fat has rendered. Transfer the rump to a grill over a hot flame and roast for 8 minutes. Remove from the heat and set aside to rest.

    Brush the radicchio leaves with clarified butter and grill over a high heat until wilted and charring around the edges. Season with salt.

    To serve, de-bone the lamb and divide it between plates together with the radicchio and parsnip purée. Drizzle over the honey vinegar to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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