I first used Wild Clover Lamb soon after I commenced as executive chef at Cradle Mountain Lodge in may 2009 and we have had it on the menu ever since. I was impressed with the quality and consistency of the Wild Clover Lamb and that is a local product as well. I contacted the owners Brian and Jan to organize a tour of their property so I could see the operation for myself. Again I impressed with the care and attention that is put into the Wild Clover Lamb to ensure the end result is a product of the highest quality. After spending some time with Brian and Jan and seeing their passion for their product I was inspired to get behind the Wild Clover product. As a chef one of the most exciting things for me is to find producers that are passionate about their product and are willing to spend time with chefs to explain how and why they do what they do. This in turn inspires me to come up with innovative ways to use the wild Clover Lamb and pass on the Wild Clover story to our guests.


The Recipe

Wild clover lamb rack,
Feta, roast red pepper,
Crushed potato & olive salad, olive jus

We roast red capsicum and peel skin, and slice

Tapenade is made by making a puree from Kalamatta olives, olive oil, garlic and rosemary

Roast pink eye baby potatoes with olive oil salt and pepper

Combine all of the above, plus add some mayonnaise and shredded rocket for color top with the feta.

For the sauce we use a red wine jus and infuse with the tapenade and strain till no lumps

We use 1 rack of lamb, 4 point and half (so 2+2) sear in a hot pan