Matt Tebbutt served up potato torte with lamb shoulder, rack of lamb, grilled hispi cabbage and a tomato and mint salsa on Saturday Kitchen.
The ingredients for the braised lamb shoulder are: ½ lamb shoulder, 1 onion, peeled and quartered, 1 head garlic, halved, 2 bay leaves and 2 sprigs rosemary.
For the potato torte: 500g potatoes, peeled and sliced very thinly on a mandolin, 1 tbsp olive oil, 1 tsp finely chopped fresh rosemary, 1 garlic clove, minced, 1 tbsp roughly chopped black olives and 3 tbsp duck fat.
For the rack of lamb: 1 tbsp olive oil, 1 x four-bone rack of lamb, fat scored, salt and freshly ground black pepper.
For the hispi cabbage: 1 tbsp olive oil, ½ hispi cabbage, cut into wedges, salt and freshly ground black pepper.
For the tomato salsa: 1 large ripe beef tomato, peeled deseeded and diced, 1 shallot, peeled and diced, 2 fresh mint sprigs, leaves picked and shredded, 1 tbsp Cabernet Sauvignon (or red wine vinegar), 3 tbsp olive oil, salt and freshly ground black pepper.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon n