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.


Makes 4

  • 1kg lamb loin, fat on
    250g fresh peas
    50mls chicken stock
    200g Butternut pumpkin (1cm dice)
    20gm butter
    20gm sugar
    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.