Lamb Cuts | Lamb & Beef Recipes

Ingredients

• 500g Australian Lamb Backstrap
• Salt, to taste
• 2 Shallots, finely chopped
• 1l Beef Stock
• 300ml Blackberry Juice
• 60g unsalted Butter
• 2 sprigs Mint, finely chopped
• Fennel Puree: 1 large Fennel Bulb, 1 cup Milk, 1 tsp Salt
• Leek Ash: 2 Leeks, green part only, 1 tbsp Olive Oil
• Carrots and Peas: 400ml Beef Stock, 4 Carrots, peeled and halved lengthways, 4 Sugar Snap Peas, 2 tbsp Fennel Bulb, diced