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: juice of half a lemon; 15 flat-leaf parsley leaves; 1 large eggplant; 125 ml extra-virgin olive oil; 4 tablespoons fish sauce; 6 tablespoons red-wine vinegar; lemon juice; 1 tablespoon fennel seeds, roasted and ground; 1 tablespoon coriander seeds, roasted and ground; 1 teaspoon cummin, roasted and ground; 1 Spanish onion, peeled and finely diced; 10 cloves garlic, crushed; 2 large knobs ginger, peeled and chopped; 400 ml olive oil; 18 large green olives; 15 vine-ripened tomatoes, cored; 18 large black olives; 2 red capsicums, seeded and cut into 0.5 cm dice; 3 anchovies, minced; 3 cloves garlic, crushed; 25 small capers, rinsed; 2 vine-ripened tomatoes, blanched, peeled, seeded and cut into 0.5 cm dice; 6 tablespoons palm sugar; 2 x 1 kg illabo or other milk-fed lamb legs; sea salt and freshly ground pepper; olive oil; 1 kg pink-eye potatoes, boiled in their skins in salted water for 20 minutes, peeled and quartered; freshly ground pepper; 3 cloves garlic; 1 small onion, peeled and cut into 0.5 cm dice

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