RECIPE -
SLOW COOKED TUKI LAMB NECK, GARLIC MASH & BALSAMIC JUS by Janith HettiArchchi Tuki Farm and Retreat, Smeaton This delicious recipe, which has kindly been shared with us by the head chef at Tuki, Janith HettiArchchi, is guaranteed to warm you up on a cool winter’s day. We suggest pairing it with a hearty red wine, such as the Hanging Rock shiraz. From the paddock to the plate, the menu at Tuki draws upon produce farmed onsite, including from their own trout ponds. Located an easy 25-minute drive from Daylesford, Tuki is a traditional grazing property with over 150 years of history. Nowadays, the property is also home to a trout farm, restaurant and three charming cottages, for those wishing to stay overnight. You can re-create this delicious dish at home, or pop in and let the team at Tuki do the hard work for you. TUKI
60 Stoney Rises Rd, Smeaton tuki.com.au Photograph by Janith HettiArchchi @janithgram
INGREDIENTS: • 2 whole lamb necks, cut in half • 2 cups lamb stock • 2 large brown onions • 2 large carrots • Half a bunch of celery • 1 garlic bulb • 4 bay leaves • 2 sprigs of rosemary • 1 tbs corn flour • Salt & pepper to taste
Balsamic Jus • 1 tbsp balsamic vinegar • 2 tsp butter • 1 tsp flour
Garlic Mash • • • • • •
4 large potatoes (peeled) 2 cups thick cream 60g butter 4 cloves garlic 1 spring rosemary Salt pepper to taste
METHOD: 1. Season the lamb necks with salt, pepper and oil, before dusting with corn flour. Place in a frypan on high heat and seal the necks to retain the juices in the meat. 2. Place in a deep baking tray with diced carrot, onion, celery and garlic. Add bay leaves, rosemary and cover with stock. 3. Cover the tray with foil, cook in the oven for 12 hours at 90°c. 4. Allow to cool, drain the stock, reducing to a quarter of the volume. 5. Remove bones from the neck, roll the lamb meat into roulades and roll in cling wrap, refrigerate until cool. 6. Once cool, remove cling wrap and warm the roulade in a preheated oven for approx. 15 minutes at 150°C. 7. Once warmed up, pour over the balsamic jus and serve with garlic mash. We suggest adding honey glazed carrots and beetroot.
Balsamic Jus 1. Take the stock reduction, add balsamic vinegar to your taste. Make a roux (by combining butter and flour) to thicken your sauce. Ideally the consistency should be light enough to coat the back of a spoon.
Garlic Mash 1. Rough cut the spuds and boil until soft (approx. 15 minutes). Drain, then mash using a potato ricer or masher. 2. In a pot, add cream, crushed garlic and rosemary and bring to boil. Once it reaches boiling point reduce by half over low heat. Remove from the heat and add butter, salt and pepper. Combine with potato and check the seasoning before serving.
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