Bushfire Lamb with Colcannon 'Damper' and Stout-Anise Jus

Ingredients

• 2 (approx. 200g each)Lamb Loin Fillets
• 1 tspGround Wattleseed
• 1/2 tspDried Lemon Myrtle
• 1/2 tspSmoked Paprika
• 1/2 tsp, plus more to tasteSea Salt
• 1/4 tsp, plus more to tasteBlack Pepper
• 2 tbspOlive Oil
• 450gRusset Potatoes
• 150gGreen Cabbage
• 3, thinly slicedSpring Onions (Scallions)
• 3 tbspButter
• 1/4 cupMilk (or dairy-free alternative)
• 1 tbsp (for dusting)Gluten-Free Flour Blend
• 1 cupBeef Stock (gluten-free)
• 1/2 cupIrish Stout (gluten-free)
• 2Star Anise Pods
• 1 tbsp, chopped for garnishFresh Parsley

Instructions

1. Pat the lamb loin fillets dry. In a small bowl, combine wattleseed, lemon myrtle, smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Rub this spice blend generously over the lamb fillets.
2. Preheat oven to 180°C (350°F). Peel and quarter the potatoes. Place them in a pot with cold salted water, bring to a boil, and cook until fork-tender, about 15-20 minutes.
3. While potatoes cook, finely shred the green cabbage and thinly slice the spring onions. In a separate pan, melt 1 tbsp butter over medium heat. Add the cabbage and cook until softened, about 5-7 minutes. Stir in most of the sliced spring onions (reserve a pinch for garnish).
4. Drain the cooked potatoes thoroughly. Return them to the hot pot and mash until smooth. Add the cooked cabbage and spring onions, 2 tbsp butter, and milk. Mix well, season with salt and pepper to taste, and keep warm.
5. Heat 2 tbsp olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat until shimmering. Sear the spiced lamb fillets for 3-4 minutes per side, until a deep golden-brown crust forms.
6. Transfer the skillet with the lamb to the preheated oven and roast for 8-12 minutes for medium-rare, or until your desired doneness. Remove the lamb from the oven, transfer to a cutting board, and rest loosely tented with foil for at least 5-7 minutes.
7. While the lamb rests, make the jus: Deglaze the skillet on the stovetop over medium heat with the gluten-free stout, scraping up any browned bits. Add the beef stock and star anise pods. Bring to a simmer and reduce by about one-third, until the sauce lightly coats the back of a spoon, about 8-10 minutes. Strain out the star anise pods. Season the jus with salt and pepper to taste.
8. Shape the warm colcannon mixture into two thick 'damper' patties. Lightly dust each patty with gluten-free flour. In a clean non-stick pan, melt 1 tbsp butter over medium heat. Pan-fry the colcannon 'dampers' for 3-4 minutes per side, until a golden crust forms.
9. Slice the rested lamb into thick medallions. Place a colcannon 'damper' on each plate. Arrange the sliced lamb next to it. Spoon a generous amount of the stout-anise jus over the lamb and around the plate. Garnish with fresh chopped parsley and the reserved sliced spring onions. Serve immediately.
10. Enjoy this delicious Australian-Irish fusion!