Mondos Recipe of the Month – Vince Garreffa’s Australia Day lamb

I am giving you this recipe now so that you can prepare for Australia Day. 

Make lamb on our national barbecue day where I mix bush spices with garlic, representing Europe, and ginger, representing Asia. After all, every great city in the world has a little Italy and Chinatown always in their restaurant districts. I love Perth and you will love this lamb.

Servings: 6

Ingredients

  • 1 forequarter lamb rib cage removed, shank on
  • 2 tablespoon ground lemon myrtle
  • 1 tablespoon ground pepper leaf
  • 1 tablespoon ground bush tomato or mild paprika
  • 2 tablespoon chopped garlic
  • 2 tablespoon chopped ginger
  • Extra virgin olive oil

Instructions

  • Ask your butcher to remove the rib cage from your lamb; this will make carving easy after cooking.
  • Mix your own ingredients with enough extra virgin olive oil to make a loose liquid paste, and then rub it all over the lamb. Put the lamb and excess marinade in a roasting pan, turning it often in the marinade for at least two hours at room temperature.
  • Now roast at 180°C for about two hours in an oven, Webber or hooded barbecue.

Notes

You might like to try my slow cook method, which is about five hours in an oven at 100°C until the meat starts to disintegrate. Yum!

Ingredients for 6

1 forequarter lamb, rib cage removed, shank on

2 tablespoon ground lemon myrtle

1 tablespoon ground pepper leaf

1 tablespoon ground bush tomato or mild paprika

2 tablespoon chopped garlic

2 tablespoon chopped ginger

Extra virgin olive oil

Method

Ask your butcher to remove the rib cage from your lamb; this will make carving easy after cooking. 

Mix your own ingredients with enough extra virgin olive oil to make a loose liquid paste, and then rub it all over the lamb. Put the lamb and excess marinade in a roasting pan, turning it often in the marinade for at least two hours at room temperature. Now roast at 180°C for about two hours in an oven, Webber or hooded barbecue. 

You might like to try my slow cook method, which is about five hours in an oven at 100°C until the meat starts to disintegrate. Yum!

Buon Appetito!

Mondo Butcher and Grocer is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am to 5.30pm Saturday 8am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au.