Preheat the oven to 180°C. In a large roasting dish rub the winter vegetables with olive oil and butter. Sprinkle with sea salt and cracked black pepper and roast in the oven for 20 minutes. Rub the smoked lamb racks with olive oil, rosemary and thyme and roast in oven for 15-20 minutes until warmed through.
For the dumplings – mix all the ingredients together until a tight dough is formed. Add flour until the dough is no longer sticky. On a floured bench, roll the dough into a sausage shape and chop into nugget size pieces. Drop into boiling water, when they float to top remove and drain, then set aside.
To make the jus – pour the red wine and stock into a saucepan and reduce over medium heat until there is only ¼ cup of liquid remaining. Add the thyme and a knob of butter; remove from the heat once the butter has melted and the jus is thick and glossy.
For the parsley salad – mix the parsley with the capers and olive oil, and season with salt and pepper to taste.
To serve – arrange a variety of the vegetables onto two serving plates. Place the dumplings around the plate then add a small pile of the parsley salad. Top with the warm lamb rack and spoon over a generous amount of the red wine jus.
2 4-point racks of poachers smoked lamb
2 baby beetroots
¼ butternut pumpkin diced into 1cm chunks
1 parsnip, diced
¼ celeriac, diced
4 brussel sprouts
1 large potato, boiled and mashed
1 large rasher of bacon, finely chopped and fried
1 tablespoon parsley leaves, chopped
½ cup bread crumbs
½ cup of flour
2 tablespoons Gruyere cheese, grated
red wine jus
250ml red wine (merlot)
250ml beef stock
One sprig of thyme
1/2 cup continental parsley leaves
1 tablespoon baby capers
extra virgin olive oil