Name: Roast Illabo Lamb with Tomato, Olives and Aïoli
Yield: Serves six as a main course
Cuisine: Australian
Ingredients: 3 egg yolks; 400 ml olive oil; olive oil; 2 x 1 kg illabo or other milk-fed lamb legs; lemon juice; 25 small capers, rinsed; 6 tablespoons palm sugar; 1 small onion, peeled and cut into 0.5 cm dice; 15 flat-leaf parsley leaves; 100 ml extra-virgin olive oil; 3 cloves garlic, crushed; 10 basil leaves; 1 large eggplant; 1 tablespoon fennel seeds, roasted and ground; 1 teaspoon sea salt; 6 tablespoons red-wine vinegar; 1 kg pink-eye potatoes, boiled in their skins in salted water for 20 minutes, peeled and quartered; 18 large green olives; 125 ml olive oil; 3 anchovies, minced; sea salt and freshly ground pepper; 2 red capsicums, seeded and cut into 0.5 cm dice; 4 tablespoons fish sauce; 125 ml extra-virgin olive oil; 2 large knobs ginger, peeled and chopped; 2 vine-ripened tomatoes, blanched, peeled, seeded and cut into 0.5 cm dice; juice of half a lemon; 1 teaspoon cummin, roasted and ground; 10 cloves garlic, crushed; 15 vine-ripened tomatoes, cored

Preparation info

Serves
six
as a main course

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

The availability of illabo lamb on the Australian market is due to Tony Lehmann’s efforts. He is one of the few Australian producers who understands what the market wants, and delivers, in no uncertain terms, a quality product that is markedly better than the bland, generic produce grown for the large corporations. It is because of suppliers like Tony that the quality and variety of fine produce we have available in Australia is main