Preperation: 1 Hour
Cook Time: 1 Hour 10 minutes
600g lamb fillet or backstrap
olive oil, for brushing
salt and pepper, to taste
½ cup walnut pieces, toasted
250ml olive oil
4 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
200g block feta
½ bunch rosemary
225g plain flour
1 tsp salt
1 tsp caster sugar
1 tbsp sesame seeds
1 tbsp poppy seeds
125ml warm water
60ml light olive oil
1 tsp white vinegar
4 baby beetroot
1 tbsp olive oil
2 cloves garlic, peeled and crushed
1 tbsp balsamic vinegar
Baby Leaf Salad
2 tbsp olive oil
2 tbsp lemon juice
200g baby beetroot and spinach leaves
To bake the feta, first infuse the olive oil by placing the oil, garlic and rosemary in a small saucepan. Season with pepper. Place over very low heat, stirring occasionally, until hot. Remove from the heat and set aside to infuse for 1 hour.
To make the rosemary honey, stir all the ingredients in a small saucepan over very low heat, stirring occasionally, until hot. Season to taste. Remove and set aside to cool. Remove the rosemary.
Preheat the oven to 180°C. To make the lavosh, sift the combined flour, salt and sugar into a bowl. Stir in the seeds, then stir in the combined water, oil and vinegar to form a dough.
Knead on a lightly floured surface for 1 minute. Roll out the dough until about 2mm thick. Cut into thin triangles and place on an oven tray lined with baking paper. Bake for 10–15 minutes or until golden and crisp. Season to taste.
To prepare the roasted beetroot, slice the beetroot and place in a roasting pan in a single layer. Drizzle with oil and season to taste. Roast for 30 minutes then remove from oven. Add the garlic and vinegar and toss to coat. Roast for a further 5–10 minutes, or until tender.
Reduce the oven temperature to 160°C. Place the feta in a small baking dish and pour over the infused oil mixture. Season with pepper and lightly cover with foil. Bake for 20 minutes.
Brush the lamb all over with oil and season to taste. Heat a frying pan over medium–high heat. Cook for about 3 minutes on each side, or until cooked as desired. Transfer to a warm plate to rest, lightly covered with foil, for 5 minutes. Slice.
To prepare the salad, toss all ingredients in a bowl.
Divide the salad and roasted beetroot among 4 plates. Top with the feta, lamb and walnuts. Drizzle with rosemary honey and serve with lavosh on the side.
My Kitchen Rules, Australia's most watched cooking show, has helped ignite the passions of millions of home cooks.
Now, in one stunningly photographed and beautifully presented cookbook, you have the chance to make all your favourite recipes in your own kitchen. Plate up Veronica & Shadi's Grilled Swordfish, Sammy & Bella's Salmon Fish Fingers, Nic & Rocco's Macarons Six Ways, Luke & Scott's Zesty Prawn Salad, Dan & Steph's Lamb Roulade with Smoked Carrots and Mint Pesto, Helena & Vikki's Baked Moussaka or Jac & Shaz's Red Velvet with Chocolate and Raspberries.
With all the best dishes from the first six seasons of the show, you and your family can create your own instant restaurant, cook and compare your meals to your favourite teams' and score the results just like Pete and Manu.
Sophie Green has written several novels. She lives in Sydney and is a lifelong fan of Home and Away.
MKR: Best Of The Best Cookbook
Author: Sophie Green