Charcoal-grilled lamb loin with tangy quandong jus, finger lime pearls, macadamia dukkah and warrigal greens purée
Ingredients (Serves 4 GF)
- 4 lamb loins (160 g each), trimmed, at room temperature
- 1 tbsp olive oil extra virgin, plus extra for drizzling
- 2 cloves garlic, smashed
- 1 shallot, sliced into rings
- 200 g fresh quandongs (or frozen, thawed)
- 200 mL Australian shiraz
- 1 sprig rosemary
- 1 tbsp butter unsalted, chilled and cubed
- 2 finger limes, halved (pearls scooped)
- 50 g macadamias, toasted and roughly chopped
- 1 tbsp ground wattleseed
- 100 g warrigal greens (native spinach) or substitute baby spinach
- 100 mL vegetable stock low-sodium
- 1 tbsp sour cream
- Salt Maldon and white pepper to taste
Step-by-step Instruction:
Step 1 – Mise en Place (15 min)
Gather ingredients and tools: a charcoal or heavy-duty grill pan for high-heat searing; a blender for purée; sauce pan for jus. Organize small bowls for finger lime pearls and dukkah. Why: smooth workflow prevents overcooking lamb or broken jus.
Step 2 – Make Macadamia-Wattleseed Dukkah (5 min)
Toast macadamias in a dry pan until golden (2 min). Cool, then pulse with ground wattleseed in a spice grinder until coarse. Transfer to bowl. Troubleshoot: If nuts burn, lower heat and stir constantly.
Step 3 – Cook Warrigal Greens Purée (10 min)
Blanch greens in boiling water (1 min), shock in ice water. Drain, blend with stock and sour cream until smooth. Season. Strain for silkiness. Can be made ahead and refrigerated.
Step 4 – Reduce Quandong-Red Wine Jus (20 min)
In saucepan, sweat shallot rings and garlic in olive oil until translucent (2–3 min). Add quandongs and shiraz, bring to simmer. Add rosemary, reduce by two-thirds (10 min). Strain solids, return liquid, whisk in butter cubes off heat for shine. Season. Jus keeps for 1 day refrigerated.
Step 5 – Prep Lamb (5 min)
Pat loins dry, rub with oil, season lightly with salt and white pepper. Bring to room temp ensures even cooking.
Step 6 – Charcoal-Grill Lamb (8 min)
Preheat grill or pan to high. Sear lamb 2 min per side for medium-rare (internal 58 °C). Rest 5 min under foil. Troubleshoot: If lamb sticks, wait until a crust forms before flipping.
Step 7 – Plate and Finish (5 min)
Spoon purée in swirls on each plate. Place lamb on top. Drizzle jus around. Scatter finger lime pearls atop loins. Sprinkle dukkah and lay grilled shallot rings. Drizzle olive oil. Garnish with eucalyptus tips if available.
Total time: 63 min. Scales easily; double ingredients for eight.
Cooking Methods:
- Charcoal-style high-heat searing for intense smoky crust
- Native fruit reduction for balanced sweet-sour depth
- Steam-blanch and purée for vivid colour and creamy texture
Optional Spice Blend: 1 tsp crushed pink peppercorns mixed into dukkah
Flavor Booster: Add a drop of aged balsamic to jus before finishing for extra umami
Nutrition Facts (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Carbohydrates | 12 g |
| – of which fiber | 2 g |
| Fat | 32 g |
| Protein | 42 g |
| Sodium | 280 mg |
| Vitamin A | 15% DV |
| Vitamin C | 18% DV |
Balancing the Five Basic Tastes Scorecard:
| Taste | Intensity (1–10) | Contributing Ingredients |
|---|---|---|
| Sweet | 4 | Quandong, shallots |
| Salty | 5 | Sea salt, butter |
| Sour | 6 | Finger lime, quandong |
| Bitter | 3 | Warrigal greens |
| Umami | 8 | Lamb, reduced jus, macadamia dukkah |
Wine Pairing – Primary Recommendation:
| Wine | Region | Tasting Notes | Why it works |
|---|---|---|---|
| Penfolds Bin 389 Cabernet Sauvignon 2019 | Barossa Valley, SA | Dark berry, cedar, firm tannins, subtle oak | Matches lamb’s richness; tannins cut fat; berry notes echo quandong |
Alternative 1:
| Wine | Region | Tasting Notes | Why it works |
|---|---|---|---|
| Yalumba The Octavius Shiraz 2018 | Eden Valley, SA | Plum, pepper spice, silky texture | Shiraz spice complements wattleseed; plush body mirrors jus |
Alternative 2:
| Wine | Region | Tasting Notes | Why it works |
|---|---|---|---|
| Leeuwin Estate Art Series Chardonnay 2020 | Margaret River, WA | Ripe stone fruit, creamy mouthfeel, bright acid | Acid cuts richness; creamy notes echo purée; fruit offsets savoury umami |
