This dish was inspired by the standout favourite from our 160th Birthday ‘Centuries’ Dinner menu. It was so well-loved we knew it deserved a permanent place on our menu at KIN.

It’s our elevated take on a Sunday roast - especially when served with seasonal garden favourites like poached fennel and roasted pumpkin. We champion estate-grown ingredients wherever possible, including our own All Saints Estate Tawny, which brings depth and richness to the jus.

Ingredients:

Boneless lamb loin (700-1000g)

Koji oil (substitute with vegetable or canola oil)

Fresh peas

Puree:

500g frozen peas

500ml lamb stock (substitute with chicken or beef stock)

200g diced butter

Zest of one lemon 

Salt to taste

Pickled Onion:

Small bag of cocktail onions (substitute with any small onion or shallot)

200ml white wine vinegar

400ml water

600g sugar

Jus:

800ml lamb stock (substitute with chicken or beef stock)

150ml All Saints Estate

Tawny Port

1 carrot

1 brown onion

3 stalks of celery

Method:

Puree: Blanch your frozen peas in boiling salted water until tender, then strain. Blend your peas, slowly adding a few cubes of butter and a bit of stock to keep it moving until your puree is smooth. Add your lemon zest and salt to taste. 

Pickled Onions: Combine the vinegar, water and sugar and boil until the sugar dissolves. Meanwhile, peel and trim the onions, then place them in a jar with a tight secure lid. Pour the hot pickling liquid over them and let sit for at least two hours, preferably overnight. Once cooled, quarter the onions.

Jus: Sauté chopped vegetables over medium heat until browned, then deglaze with tawny and allow to reduce by half. Add stock and reduce again over low to medium heat, avoiding a rapid boil. At this stage, you can add in optional herbs and spices like black peppercorns, coriander, fennel, thyme, or rosemary. Strain out solids once reduced, and if needed, continue reducing until thick and glossy.

Lamb: Tie the lamb loin with butcher’s twine into an even tube shape, then brush with koji oil for flavour. Season with flaky salt and roast at 200°C until golden brown, with an internal temperature of 55–60°C for medium-rare to medium (about 15–20 minutes). Cook longer if you prefer it less pink.

To Serve:

On a warm plate, spread the purée in a small circle, leaving space for the fresh peas and pickled onion mix. Blanch the peas in boiling water for about a minute, then transfer to a bowl and mix with pickled onions, a splash of jus, and a touch of lemon juice. Place this mixture at the center of the purée. After resting, slice the lamb into even pieces and arrange them on top. Finish with a drizzle of tawny jus. At KIN, we garnish ours with a skewer of pickled onion wrapped in house-made lamb bacon and fresh garden herbs.

For a real treat, pair with our2019 Mount Ophir Estate Shiraz.