Save any offcuts of vegetables in a bowl or bag in your crisper, then turn them into a rich vegetable confit. You can use it as a base for braises and stews, or add a spike of vinegar to turn it into a delicious sauce for lamb.
juice of 1 lemon
1 tbsp red wine vinegar
600g lamb rump steaks
1 tbsp finely chopped parsley
For the vegetable confit (makes extra)
2-3 cups offcuts of mixed vegetables (such as onion, carrot, broccoli stems, eggplant, radish, celery etc), finely chopped
¼ tsp salt
¼ tsp sugar
1 sprig rosemary
peeled rind of 1 lemon
approx. 1 cup olive oil
Heat your oven to 90C fan-forced (100C conventional). For the vegetable confit, heat about ¼ cup of olive oil in a small oven-proof saucepan on medium heat. Add the vegetables and fry for about 5 minutes until they start to soften. Add the salt, sugar, rosemary and lemon rind and stir to combine, then add enough olive oil to cover the vegetables and transfer to the oven. Cook, uncovered, for 2 hours. Allow to cool to room temperature uncovered.
The vegetable confit can be put into jars and will keep in the fridge for up to a month.
To serve, heat about ¾ of a cup of the confit vegetables and a little of their oil in a small saucepan until warm. Add the lemon juice and red wine vinegar and stir through to create a kind of vinaigrette.
Season the lamb with salt and pepper and grill for about until medium-rare, about 3 minutes on each side, brushing with a little of the confit oil if necessary. Rest for 2-3 minutes. Spoon the warmed vegetable confit over the lamb, scatter with parsley and serve.
Also try: Adam Liaw's butter and marmalade muffins
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.