Guest recipe by Emberz executive chef Simon Henry
Serves 6


3 Blue Sky Butchery lamb rumps, 275g each
10ml canola oil
12 field mushrooms, wiped clean
100g shaved parmesan cheese
Salt and pepper

Stewed Pearl Barley

2 T olive oil
1 onion, finely chopped
2 cloves garlic, finely diced
50g currants
6 sage leaves, bruised
Salt and pepper to taste
300g pearl barley
3 T mint leaves, chopped
1.25L chicken stock
375ml merlot


  1. For stewing pearl barley, heat the oil in a medium saucepan, add the onions and garlic and cook through, stirring until soft. Add remaining ingredients except the mint, bring to the boil, then simmer gently partially covered for 50 minutes or until barley is soft and most of the liquid has been absorbed. Season to taste, then stir in chopped mint just before serving.
  2. Preheat the oven to 200°C. Heat an ovenproof sauté pan with oil, coat the lamb rumps with the olive oil and season with salt and pepper. Place the rumps in the pan, sealing and caramelizing all sides. Place the rumps in the oven and cook for 12 minutes for medium rare, or until preferred. Rest the rumps covered for 10 minutes.
  3. Place oil in a large frying pan and cook the mushrooms in batches, over a medium heat. Cook for 8 minutes, turning once and season well. Transfer the cooked mushrooms to a low heated oven to keep warm while cooking the remaining mushrooms.
  4. Divide the stewed pearl barley, mushrooms and parmesan among warm plates, top with slices of lamb rump and serve.