Eat & Drink

Hotel Grand Chancellor’s slow cooked lamb


Posted on 25 Jun 2019

Recipe from Hotel Grand Chancellor

65 Hindley Street, Adelaide SA 5000

The Hotel Grand Chancellor offers 4-star accommodation in an ideal location for those visiting Adelaide for sporting, business or cultural events. Bistro Sixty5 allows guests to experience a bite size piece of South Australia before even stepping out the door, with a menu of modern Australian dishes made with locally sourced produce.

Dishes from the char-grill are a menu highlight and a celebration of the farming regions of SA. Kids and a range dietary requirements are looked after with special menus, which again feature locally sourced produce in starring roles.

The Chancellor’s drinks list includes many a fine drop, fear not if you run out of time to visit SA’s award winning wine regions. The bar is also stocked with locally brewed beers and ciders, as well as sprits, ensuring thirsts will always be quenched.

Slow cooked lamb with truffled parsnip mash, heirloom carrots, topped with parsnip chips

Hotel grand chancellor dish

Ingredients

  • 2 kg Leg of lamb in 5 cm cubes
  • 6 garlic, minced
  • 2 sprig of rosemary
  • 200 ml Olive oil
  • ½ L Red wine
  • 3 white onion, sliced
  • 250 gr Tomato paste
  • 1½ L Beef brown gravy
  • 1.2 kg Parsnips, peeled and cut. Keep two for chips.
  • Truffle oil
  • Nutmeg
  • 18 heirloom carrots( purple, white, orange)
  • Pepper
  • Salt

Method

  1. Place diced lamb in a bowl and marinate with garlic, rosemary and olive oil over night
  2. Heat a little oil in pan and sear lamb until browned. Add sliced onion and stir in tomato paste, deglaze pan with red wine. Add beef stock and bring to a simmer, cover pot and cook for approximately 4 hours in oven at 150°C till meat almost fall apart.
  3. Cook parsnip in salted water till soft. Place in bowl add truffle oil, nutmeg, pepper, salt, add a little parsnip stock and puree with stick blender. To get the right consistency, add parsnip stock if needed.
  4. For parsnip chips, peel whole parsnip with peeler and fry in 160°C deep fryer until crisp.
  5. Peel heirloom carrots and roast with olive oil, and pepper, salt.
  6. Arrange on plate as shown in picture, Bon appetite.