Spring lamb with Pepperberry and Native Thyme, Bush Tomato and olives, Cinnamon Myrtle Cauliflower Mash, Mountain Pepper and Saltbush Roasted Potato
Roughly chop 3 carrots, 2 onions, 300gm celery, place in a deep oven dish along with a bulb of unpeeled garlic, 4 bay leaves, Tbspn whole Pepperberry, half sprig rosemary, 1 tspn dried Native Thyme. Place a 1kg boneless lamb shoulder on top and with 3 Tbspns duck fat.
Place in a 160C oven for 1.5 hours.
Cut 4 potatoes into equal shapes, place in oven dish with Tbspn duck fat and seasoned with a tspn each of dried Mountain Pepperleaf and dried Saltbush. Into a 160C oven 30 to 40 minutes.
Finely chop 1 cauliflower and 2 shallots. Saute some of the shallots in a little butter and chopped garlic then add the cauliflower. Cover with 500ml cream and cook until cauli is tender. Puree with a tspn Cinnamon Myrtle and salt to taste.
Sweat 2 diced shallots and a minced garlic clove in a little butter, then add 1 tspn crushed Bush Tomato, a punnet of tom thumb tomatoes and 40gm black olives.
BUSH FOOD INGREDIENTS: (all in stock at www.bushfoodshop.com.au)
Pepperberry, Native Thyme, Bush Tomato, Mountain Pepperleaf, Saltbush, Cinnamon Myrtle
Supermarket ingredients: Boneless lamb shoulder, bay leaves, rosemary, potatoes, black olives, cherry tomatoes, cauliflower, cream, shallots, duck fat, garlic, celery, carrot, onion, butter