Binnorie Dairy - Fine Cheeses

The Cellar Restaurant

Hunter Valley Gardens Village
Broke Road, Pokolbin
NSW, Australia
Ph: 02 4998 7584
Smoked Lamb Rump with Binnorie Labna and Olive Tortellinis, Eggplant and Pea Puree

From chef Andy Wright: Use good quality lamb rumps. Ask the butcher to leave the cap fat on.

Serves: 4

  • 4 x 250g trimmed lamb rumps
  • 50g Jasmine tea
  • 50g rice
  • 50g brown sugar
  • 1 large eggplant (sliced and chargrilled)
  • 500g peas
  • 50ml cream
  • 2 sprigs chopped mint
  • 100g Binnorie Labna
  • 50g pitted olives
  • 100ml red wine jus
  • For the pasta dough:
  • 100g flour
  • 1 egg
  • 20ml extra virgin olive oil
  • Photo by Chris Elfes
  • Mix the Jasmine tea, rice and brown sugar together to make the smoke mix.
  • Sprinkle the smoke mix over a baking tray.
  • Place the lamb rumps on a wire rack over the mix and cover with foil.
  • Place over a high burner and smoke it for 4 minutes.
  • Turn off the burner and leave for 4 minutes.

  • Cook the peas in boiling water for 1 minute, refresh, process and add cream.
  • Push it through a fine sieve, season and add the mint.

  • Roll the pasta dough as thin as possible.
  • Cut it into circles of about 120cm in diameter.
  • Put a small amount of labna and olives in the middle of each, fold over and turn the edges in to make a tortellini (they are said to resemble Venus� belly-button!).

  • Cook the rumps in a hot oven for 8 minutes.
  • Rest them for 5 minutes, then carve onto the eggplant.
  • Cook the tortellinis for 3 minutes and place on them on the puree.
  • Dress the dish with a little bit of jus and eat!