KANIMBLA VALLEY LAMB LOIN, BRAISED BELLY CANNELLONI, WITH SMOKED CARROT JUICES, ROASTED HEIRLOOM CARROTS AND PETIT CARROT AND HERB SALAD

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Lamb Sauce

1. Roast off the lamb bones until golden brown
2. Transfer to a large pot and cover with the veal stock
3. Roast of the veg until golden brown
4. Bring the stock to the simmer, skim of the fat and then add the remaining ingredients
5. Simmer for 8 hours and then strain through a fine sieve
6. Reduce by two thirds

Stage Two

1. Heat the lamb fat to 160 C
2. Remove from the heat and add the cumin, coriander seeds and paprika
3. Whisk this into the lamb jus
4. Steep for 20 minutes
5. Strain and season.

Pasta Dough

1. Place the flour and salt in the food processor and run
2. Whisk all the other ingredients together and then add them slowly to the flour while the machine is running
3. Tip onto a work surface and knead together. Wrap in cling film and rest for two hours before use.

Braised Belly

1. Sprinkle the lamb belly with salt, some chopped rosemary and grated apple and garlic.
2. Allow to cure in the fridge overnight
3. Rinse the salt cure of the lamb belly and place into a cryovac bag along with 400 g salted butter.
4. Place into a steamer and cook for 12 hours, or until the meat is tender and flakes apart.
5. Strain away the butter. Flake the meat, being careful to remove any sinew and excess fat.
6. When the meat is flaked then adjust the seasoning.
7. Place a sheet of cling film onto a work surface.
8. Shape the flaked meat onto the cling film into a long cigar like cylinder
9. Wrap tightly to form the shape and refrigerate to set.

Lamb Belly Cannelloni

1. Using a pasta machine, roll out the pasta dough nice and thin, usually finishing on the second lowest setting.
2. Remove the cling film form the lamb belly logs and portion into 50 g pieces.
3. Cut the rolled pasta into shapes to fit the cannelloni.
4. Roll up the lamb meat and seal each end of the cannelloni.
5. Blanch in salted water for 40 seconds and then place into an ice bath.
6. Remove when cold and store ready for use.

Smoked Carrot Juices

1. Juice the carrots and then place the liquid in a pot.
2. Reduce by 50%.
3. Place into a smoking tray and gently smoke for 1 hour.
4. Reheat and sprinkle in the agar. Heat to 90 C and whisk well.
5. Strain into a clean tray and allow the mix to set.
6. Puree in an upright blender, and check the seasoning.
7. It should be thick, glossy yet still smooth.

Lemon Vinaigrette

1. Whisk all ingredients together.

Salt Bush Crumb

1. Blend all together in a food processor until coarse.

To Plate

1. Using a peeler, shave the remaining fresh raw carrots and mix with the vinaigrette and fresh herbs.
2. Season the lamb loin with salt and pepper.
3. Place the flesh side down into a hot pan (with a little oil) to sear.
4. Turn over so the lamb cooks on the fat side down, this will render the fat.
5. Cook to your desired taste.
6. Remove and allow to rest before slicing.
7. Place the other Dutch carrots into a hot pan with a little oil and gently roast them for 3 minutes.
8. Place the cannelloni in boiling salted water and cook for 4 minutes.
9. Remove from the water and toss in a pan with some nut brown butter and salt bush crumb.
10. Place onto the chopping board and remove both ends to reveal the meat.
11. Place a tablespoon of carrot juices onto a warm plate.
12. Place the cannelloni onto one half of the carrot juices.
13. Place the sliced lamb loin onto the other half of the carrot juices.
14. Top with roasted carrots.
15. Top with carrot and herb salad.