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Ingredients
- 2 tbsp extra-virgin olive oil
- 900 gm Flinders Island baby lamb pieces (see note)
- 24 cloves of organic garlic
- 8 sprigs of rosemary, leaves picked
- 500 ml (2 cups) dry white wine
- 750 ml (3 cups) chicken stock
- To serve: buckwheat polenta and braised chicory
Preparation method
Serves 6
Prep time 20 mins, cook 15 mins (plus resting)
GA&S uses whole Flinders Island baby lamb, which is entirely milk-fed, having never grazed on grass.
Heat olive oil in a large heavy-based casserole over medium-high heat and seal lamb until just brown (2 minutes each side). Add garlic and rosemary, deglaze with white wine, then add enough chicken stock to half-cover lamb and season to taste with sea salt and freshly ground black pepper. Bring to the simmer over low-medium heat, half cover with a lid, then cook until lamb is just pink (8-10 minutes). Remove from heat and rest for 30 minutes in cooking liquid. Gently re-heat, taking care not to overcook lamb. Serve with polenta and braised chicory.
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