Tony Percuoco, chef/owner at Tartufo in the Valley’s Emporium precinct, shares his favourite recipe for spring lamb – Agnello primavera.
Tony”s strong Italian heritage means it’s natural for him to combine succulent lamb with artichokes, garlic and pine nuts to create taste tempting meal the family will love.
- 900g Tatiara lamb (each portion should be 4 bones)
2 large roasted roman artichokes under oil, (fresh is preferred)
5g fresh rosemary
5g fresh thyme
5g fresh sage
150g pine nuts
3 cloves of garlic
30g crepinette (caul fat)
60ml extra virgin olive oil
Chop very finely all the herbs, garlic, pine nuts and artichokes. Place together in a bowl and add half of the oil and mix, then season well.
Season the lamb, then coat with mixture. Wrap each rack with the caul fat. (This is to keep it firmly in place).
Heat up a non-stick fry pan, sear the rack over a high heat, caramelising one side of it, and then turn on the opposite side. Place the pan in a pre-heated oven at 180°C for 15 minutes.
Cook to rare (or as desired). Leave the meat in a warm place or covered, to rest.
Cut the racks, arrange on a large flat plate or platter, simply serve some steamed baby vegetables and potato, drizzle the remainder of oil around the dish and serve immediately.