Roast Illabo Lamb with Tomato, Olives and Aïoli

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

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

Ingredients

Oceania
Australia
Main course
Gluten-free

Ingredients

Method