Leigh McClusky joins Adelaide chef Peter Milosevic at the barbeque for a lesson on how to prepare and cook Adelaide Hills Hay Valley Lamb Primals to perfection. This unusual cut, from the muscles of a leg of lamb, makes a perfect mini roast and is easily cooked on an outside barbecue. Primals are available at Feast Fine Foods stores and specialty butchers.

MARINATED LAMB PRIMALS WITH BABY FENNEL RECIPE

Ingredients
4 lamb Hay Valley Lamb Primals
Generous handful of dried oregano
Juice of a lemon
Olive Oil (a good slosh)

Method
• In a bowl add a generous handful of dried oregano, juice of 1 lemon & a good slosh of olive oil.
• Massage the lamb primal cuts in the oregano / lemon/ olive oil mixture and leave to marinate for a maximum of 20 minutes.
• Place the primals on the BBQ hotplate, once cooked on one side turn over and cover with a metal bowl. (The bowl helps to steam cook the meat).
• Whilst the meat is cooking - it's time to do the vegetables. (see below)
• Once the meat is cooked to your desired level, take off the BBQ and rest for 5 minutes (Leave the bowl lid on whilst meat is resting).
• Serve up your fennel quarters, sliced fennel, mushrooms & red onion onto a plate, slice your rested primal meat and arrange on top.
• Enjoy!

For the vegetables
Baby fennel (Bulb cut into quarters, the rest of the white fresh sliced)
Brown Sugar
Blood Orange Olive Oil
Mushrooms
1 red onion

• Slice baby fennel into quarters, sprinkle with brown sugar (to help caramelize the fennel) then drizzle with Blood Orange Olive Oil.
• Cook fennel on the BBQ, add the mushrooms, sliced fennel and red onion and cook. Once cooked set aside.