Let’s Cook Together | Red Wine braised Moore River Lamb

(organically-grown, grass-fed, free-range free and all natural) A Western Australian delicacy


Serves 6

  • 6 Mini Lamb Rumps
  • 2 Onions
  • ½ bulb garlic
  • 2 carrots
  • 1 leek
  • 6 anchovies
  • 2 TBSP tomato paste
  • 1 Bottle of red wine


  • Heat oven to 120c.
  • Peel and chop vegetables into small cubes, finely slice anchovies.
  • Season lamb rumps with salt and pepper , then sear them in a large heavy based pan till they turn nice brown and caramelized on all sides,then remove and place aside.
  • Turn the stove down to medium heat and add the chopped vegetables and sliced anchovies, cook till softened then add in tomato paste and continue to cook for another couple of minutes.
  • Place cooked vegetable mix in the bottom of a roasting dish, put lamb on top, add red wine till ¾ of the way up the meat. Cover with baking paper then tightly seal with aluminum foil, put into preheated oven and braise it for about 5-6 hours.
  • Remove from the oven, take lamb out of braising liquid,cover and keep it warm.
  • In a blender blitz liquid and vegetables, transfer into a pot and bring to a simmer, cook until the sauce becomes nice and thick, check and adjust seasoning if necessary.
  • Best served with mashed potatoes or polenta and some nice steamed green beans and peas

Potato Mash Ingredients

For 6 portions

  • 1 kg even-sized Dutch cream, Nicola or Desiree potatoes, washed and unpeeled
  • 125 ml milk (½ cup)
  • 200 ml pouring cream
  • 150 gm butter, at room temperature

Potato Mash Method

  • Cook potatoes in a large saucepan of simmering salted water until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a mouli or potato ricer into a large non-stick sauté pan.
  • Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
  • Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper.
  • Serve mash immediately or cover closely with a round of baking paper to prevent a skin from forming and keep warm. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.