All Recipes

Lamb Fillet with Textures of Cauliflower

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Jus Gras, place lamb bones and trimmings into a medium saucepan and place over medium heat. Fry until rendered and well browned, about 10-12 minutes.
  • Remove all but 2 tablespoons of fat from the pan and discard. Add beer to deglaze pan, scraping base of pan thoroughly. Add 1/2 cup water and simmer until slightly thickened. Remove from heat and pour through a sieve into a clean saucepan. Add butter, vinegar, salt and pepper and whisk through. Set aside, covered, until serving.
  • For the Pickled Cauliflower, place cauliflower in a bowl. Place white vinegar, sugar and ¼ cup water into a small saucepan and set over medium heat. Stir until sugar has dissolved and remove from heat. Pour over cauliflower florets and let infuse, about 20 minutes. Set aside until serving.
  • For the Cauliflower Puree, place cauliflower and milk in a small saucepan and set over medium to low heat. Once cauliflower has softened completely, about 20-25 minutes, remove from heat.
  • Transfer cauliflower and remaining milk to a blender and blend on high until smooth. Add cream and butter and blend until a silky, smooth puree.
  • Pass puree through a sieve into a clean saucepan. Season with salt and set aside, keeping warm, until serving.
  • For the Roasted Cauliflower, toss cauliflower florets, extra virgin olive oil, salt and pepper in a bowl until well combined. Transfer to a baking tray and place in oven to roast until crisp and golden, about 30 minutes. Set aside, keeping warm until serving.
  • For the Fillet of Lamb, place an ovenproof frypan over high heat and drizzle with grapeseed oil. Season lamb loin with salt and pepper and add to hot pan. Sear lamb on all sides until golden brown, about 4-5 minutes. Transfer pan to oven to roast until medium-rare, about 10-12 minutes, or longer until cooked to your liking.
  • Remove lamb from oven and set aside to rest on a rack set over a tray for 12 - 15 minutes.
  • For the Peas, bring a small saucepan of water to a boil over medium heat. Add peas and cook until tender. Drain, season with olive oil, salt and pepper and set aside, keeping warm, until serving.
  • To serve, carve Fillet of Lamb into medallions. Spread Cauliflower Puree onto each serving plate. Top with medallions of Lamb Fillet, drained Pickled Cauliflower, Roasted Cauliflower and Peas. Transfer Jus Gras to serving jug and drizzle over lamb just before serving.

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