Recipe: Wild Food - Native mint and mustard lamb fillets with quandong and peach sauce

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Wild Food by Juleigh Robins

Wild Food by Juleigh Robins [©Penguin Books]

This is a simple by extremely effecive way of jazzing up lamb fillets.

Serves 4

In her book Wild Food, author Juleigh Robins introduces us to the flavours of the wild with a collection of 100 recipes based on native ingredients sourced from the deserts, forests and bushland of Australia . This recipe is one that gives lamb fillets a very distinctive Australian flavour.


2 teaspoons dried native mint

2 tablespoons mustard powder

1 teaspoon freshly ground black pepper

2 tablespoons parsley flakes

8 x 100 g lamb fillets

olive oil for pan-frying

1/2 cup Quandong and peach sauce (see below)


Mix together the native mint, mustard powder, black pepper and parsley flakes on a plate.

Roll the lamb fillets in the herb mix to lightly coat all sides.

Heat a little olive oil in a frying pan over medium heat and cook the seasoned lamb for about 2-3 minutes each side.

Cover and rest the meat for a minute or two, then slice diagonally and serve with hot quandong and peach sauce.


Quandong and peach sauce


olive oil, for pan-frying

1 onion, finely diced

1 clove garlic, crushed

1 teaspoon finely chopped or grated ginger

1 small chilli, seeded and finely chopped

1/2 cup quandongs (fresh or frozen, or dry halves reconstituted in hot water)

1 large yellow-fleshed peach (clingstone are ideal), thinly sliced

1/2 cup sugar

1 cup chicken or vegetable stock

1 cup red wine

salt and mountain pepper or freshly ground black pepper


To make the sauce, heat a little oil in a small saucepan cook the onion, garlic, ginger and chilli until the onion has softened.

Add the remaining ingredients, except the salt and pepper, and bring to the boil. Reduce the heat and simmer until the volume has reduced by half and the quandong and peaches have broken down in the sauce. Season to taste with salt and pepper. Keep warm whil cooking the lamb fillets. wine suggestion:

Red wine in the recipe means red wine to drink; the spice and fruit suggest a shiraz  - but not a blockbuster, try something with a bit of finesse and more fruit than tannin from cooler regions like southern Victoria.

And remember that - within reason - the better the wine you use in your cooking the better the dish wiil taste.

© Juleigh Robins. This recipe reproduced with the kind permission of the author and Penguin Books. Wild Food by Juleigh Robins is published by Penguin Books (June 2009) RRP A$55.  Subscribers and Members of and Winepros Archive can purchase Wild Food  from our book partners Seekbooks at 12.5% discount off RRP (postage extra).

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