Iron Chef recipe: Rosemary skewered lamb rump

iron chef lamb

  • Serves 4
  • Preparation time:
  • Cooking time:


Secret Ingredient: Lamb

By Challenger Herb Faust

Serves: 4

As much as this dish was adopted from our Mediterranean neighbour, it has been firmly planted in our culinary culture. We've all been guilty of having one after a fun night out with friends. The 'Ouzo Effect' represents the last drink of the night. It is a microemulsion of Ouzo, a little water and ice, that when shaken, forms a soothing milky drink. This compliments our take on the 'Great Aussie Lamb Sandwich' which included a fluffy, twice proved flatbread, hummus, rosemary skewered lamb rump kofta, goats curd and tomato foam.

Lamb skewers
300g lamb rump, diced
1 red capsicum, deseeded and diced
½ white onion diced
½ clove garlic
1 tbsp paprika
1 tbsp ground coriander
1 tsp ground cinnamon
White pepper
Small handful of soaked burghal (soak in cold water for 8 minutes)

Rosemary sprigs

Place cleaned rump in food processor with toasted spices, onion, capsicum and garlic. Pulverise to form a smooth paste. Fold in the burghal and seasoning. Form onto cleaned rosemary sticks. Seal in pan and finish in moderate oven for 5 mins. Rest well

250 g pre‐soaked dried chick peas
1 L water
½ lemon, juiced
40 g tahini
20 mL extra virgin olive oil
½ clove garlic
Salt to taste

Cook the chick peas in water for 30 minutes or until soft. Drain, reserving stock. Blitz the chick peas with 250mL stock then season with lemon, tahini, olive oil, garlic and salt.

400 g '00' flour
200 ml tepid water
30 g yoghurt
7 g dried yeast
7 g caster sugar

20 ml extra virgin olive oil

Dissolve yeast in tepid water with sugar, until foaming. Combine with remaining ingredients and knead to a smooth dough. Rest for 15 minutes, knock back, and roll into small round flatbreads then allow to prove again until they double in size. Gently cook in a pan on a medium heat both sides until they are light, fluffy and golden.

Tomato foam
500 g vine ripe tomatoes
½ seedless red capsicum
40 ml sherry vinegar
20 ml water

6 doses lecite

In blender, puree all ingredients except lecite for a few minutes or until totally blended. Pass through fine strainer to extract the essence. Combine the essence, lecite and 500 ml of water in blender. Allow to sit for 20 minutes. When needed, blend vigorously until a foam forms. Use just the foam for the garnish.

To assemble
200 g goat’s or sheep’s curd
Roasted fresh chickpeas

Ouzo, water, ice

Smear hummus on flat bread and place lamb skewers on top. Garnish with curd, chickpeas and tomato foam. Shake Ouzo, water and ice in jar til milky, pour into shot glass. Serve with kebab.