serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 500 g lamb rump, cut into 2 cm cubes
- 60 ml (¼ cup) olive oil
- salt
- pinch of thyme leaves
- pinch of rosemary leaves, plus extra to garnish
- 2 French shallots, diced
- 1 purple carrot, sliced
- 1 yellow carrot, sliced
- 1 spring onion, sliced
- 1 zucchini, sliced
- 1 artichoke heart, sliced
- 1 tomato, diced
- 1 tbsp diced preserved lemon
- 1 tbsp diced black olive
- 80 ml (⅓ cup) lamb jus
- 6 basil leaves, plus extra to garnish
- 4 bread cones
- edible flowers, to garnish
Marinating time 10 minutes
Instructions
Combine lamb, 1 tbsp olive oil, a pinch of salt, thyme and rosemary in a large bowl. Marinate for 10 minutes.
Add olive oil to a smoking-hot wok. Wok-toss lamb for 1 minute. Add shallot, carrot, spring onion, zucchini, artichoke and tomato, tossing, and cook for a further 1 minute.
Add preserved lemon, olive and jus. Keep tossing for 1 minute, then add the basil. Turn off the heat, and scoop lamb mixture into the bread cones.
Garnish with edible flowers, extra rosemary and extra basil, and remaining jus. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
