Stokehouse is Brisbane’s newest dining hot spot at South Bank Parklands and you can be among the first to try this recipe from head chef Tony Kelly.
- 1kg lamb loin, fat on
250g fresh peas
50mls chicken stock
200g Butternut pumpkin (1cm dice)
1 king brown mushroom sliced lengthways into four
12 dehydrated Morel mushrooms
200ml lamb jus
1 sprig of thyme
1 clove of garlic
Sea salt and pepper
To make the lamb:
Trim up lamb loin to remove all excess fat and sinew. Seal the fatty side in a pan remembering to season the meat. Seal to a nice golden brown for approximately 3 minutes then turn and seal the other side for approximately 2 minutes. Place in the oven at 180°Celsius for 5 minutes. When done, rest in a warm place to allow to relax.
To make pea puree:
Shell 150g of peas and blanch in hot water until tender. Refresh in hot water. In a blender add the peas and cold chicken stock and blend to a smooth paste and season. With the remaining peas blanch in hot water and set aside for garnish.
To make pumpkin:
Dice the pumpkin into 1cm chunks. Sauté in a hot pan with a little olive oil until you achieve a little colour on the pumpkin. Add the brown sugar and butter. Cook until tender.
To make mushrooms:
Slice the mushrooms into 5mm slices, pan fry with some olive oil, thyme and garlic until golden on both sides.