Servings: 6

Marsala Jus: subheading: Marsala Jus:
2 onions, halved 2 onions, halved
500g small beef bones 500g small beef bones
1 leek, chopped 1 leek, chopped
1 carrot, chopped 1 carrot, chopped
2 chicken wings, chopped 2 chicken wings, chopped
2 chicken thighs, chopped 2 chicken thighs, chopped
1 ½ cups Marsala 1 ½ cups Marsala
¼ cup light soy sauce ¼ cup light soy sauce
salt salt
Celeriac: subheading: Celeriac:
200g unsalted butter 200g unsalted butter
1 x 700g celeriac, peeled, cut into wedges 1 x 700g celeriac, peeled, cut into wedges
pinch salt pinch salt
1 lemon 1 lemon
Native Mint Oil: subheading: Native Mint Oil:
150g grapeseed oil 150g grapeseed oil
100g native mint leaves 100g native mint leaves
Lamb and Lamb Fat Peas: subheading: Lamb and Lamb Fat Peas:
3 x 6 point lamb racks 3 x 6 point lamb racks
2 cups fresh podded peas 2 cups fresh podded peas
1 lemon 1 lemon
sea salt flakes sea salt flakes
1 tbsp Native Mint Oil 1 tbsp Native Mint Oil
2 tbsp grapeseed oil 2 tbsp grapeseed oil
2 tbsp butter 2 tbsp butter
salt salt
Garnish: subheading: Garnish:
karkalla, sheep’s sorrel, pea flowers and pea tendrils, to garnish karkalla, sheep’s sorrel, pea flowers and pea tendrils, to garnish

For the Marsala Jus, prepare a hibachi if using or heat a stainless steel pan over high heat. Place onions, cut side down, onto the heat and cook for 5 to 10 minutes until blackened. Remove from the heat and place into a pressure cooker.
Place beef bones, leek, carrot, chicken and 1 cup Marsala into a pressure cooker and cover with 1L water. Seal and cook under high pressure for 30 minutes.
Strain through a muslin lined sieve into a frypan along with remaining ½ cup Marsala and soy sauce. Simmer until thick and glossy. Season to taste and transfer to a serving jug.
For the Celeriac, place butter and celeriac into a saucepan over medium heat. Cook until butter has browned and celeriac is tender. Season with salt and squeeze lemon juice over the top. Remove from the heat and set aside.
For the Native Mint Oil, place oil and mint into a blender and process on high for 5 minutes. Strain through a muslin lined sieve into a squeeze bottle and set aside.
To prepare the lamb, trim and reserve excess fat from bones, keeping fat on the loin. Remove loin from the bones.
For the Lamb Fat Peas, chop 100g lamb fat and place into a small saucepan. Cook over low heat until rendered. Strain through a fine sieve into a small saucepan.
Bring a small saucepan of water to the boil and prepare an ice bath in a small bowl.
Blanch peas in boiling water and refresh in iced water. Drain well.
When ready to serve, gently re-warm lamb fat and add peas, lemon juice and Mint Oil. Season and remove from the heat.
To cook the Lamb, place a frypan onto medium high heat. Add oil and when hot, add seasoned lamb fat side down. Sear and brown the lamb all over, for about 5 minutes. Remove from the heat and set aside to rest for 5 minutes.
Add butter to the pan, return lamb to the pan and basting the lamb with butter until cooked to medium, about 3 minutes or until cooked to your liking. Remove from the pan and set aside to rest. Slice and season with salt.
To serve, arrange lamb slices on plates. Add Celeriac and top with Lamb Fat Peas and garnishes. Serve with Marsala Jus and Native Mint Oil on the side.