with Cauliflower and Rosemary Mint Gel

Prep time: 30 mins (+ 4 hours setting)    Cook time: 3 hours    Serves: 4


500g lamb bones

500g chicken wings

2 onions, skin on, halved

2 carrots, chopped

2 tbs olive oil

Salt and pepper, to season

500ml red wine

1 bay leaf

300ml port

25g butter, cubedCauliflower Puree

1/2 cauliflower, chopped

1 tbs olive oil

60ml thickened cream

25g butter

1 tbs Dijon mustard


  1. To make gel, place herbs and 500ml (2 cups) water in a small saucepan over low heat. Simmer, stirring, for 10 minutes.
  2. Soak gelatine in cold water for 10 minutes to soften.
  3. Strain herb and water mixture, discarding solids. Stir in gelatine until dissolved. Pour into a shallow container and refrigerate for 4 hours or until set.
  4. Meanwhile, to make sauce, preheat oven to 180C. Place lamb bones, chicken wings, onion and carrot in an oven tray. Drizzle with oil and season.
  5. Roast for 1 hour or until caramelised. Transfer bones and vegetables, including any juices or crusty bits off the base of the tray, to a pressure cooker. Add wine, bay leaf and 1L (4 cups) water. Place lid on pressure cooker and cook for 45-50 minutes. Strain mixture into a clean saucepan. Add port and simmer for 45-50 minutes or until reduced by half and slightly thickened. Whisk in butter, one cube at a time, and season.
  6. To make cauliflower purée, preheat oven to 180C. Place cauliflower on an oven tray and drizzle with oil. Season.
  7. Roast for 30 minutes or until golden brown and soft. Transfer to a blender with remaining ingredients and blend until smooth. Add a little water if too thick. Season.
  8. Place cauliflower on an oven tray. Drizzle with 2 tbs of the oil and sprinkle with spices. Season and toss to combine. Roast for 30 minutes or until golden and tender.
  9. Season lamb all over and rub with remaining oil
  10. Preheat a frying pan over medium-high heat. Add lamb, fat-side down, to pan and cook for 3 minutes or until golden brown. Sear remaining sides. Transfer to oven and cook for 15-20 minutes or until internal temperature reaches 55-60C.
  11. Transfer to a warm plate and stand, lightly covered with foil, for 10 minutes. Slice.
  12. Divide purée among serving plates and top with lamb. Add cauliflower and asparagus to the side, dot with gel and spoon over sauce to serve.