Test Kitchen
Notes You can brown the lamb on a grill plate over high heat for 5 minutes each side, before transferring to a preheated 200°C/ 180°C fan oven to roast as per the recipe.
Chimichurri is an Argentinian herb sauce served with grilled meats. It can be made a day ahead. Cover surface with plastic wrap before refrigerating to prevent discolouring.
Time saver Substitute lamb rump steaks, loin chops or cutlets. Cook for 10 minutes or until browned on both sides and cooked as desired.
ROAST PORK WREATH WITH STONE FRUIT
PREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET)
1.25kg pork fillets (3 small or 2 large)
6 fresh bay leaves
1 tablespoon extra virgin olive oil
40g butter, chopped
1 small red onion (100g), quartered
3 medium yellow peaches (450g), halved, stones removed, cut into wedges
3 nectarines (500g), halved, stones removed, cut into wedges
1¼ cups (310ml) sparkling wine Fresh red currants, optional, to serve
1 Preheat oven to 220°C/200°C fan.
2 Create a wreath with the pork fillets by tying the ends together with kitchen string, overlapping by 4cm.
3 Tie string at 5cm intervals around fillets, tucking in bay leaves. Season pork all over.
This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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