Matt Preston's three veg and meat

Name: Matt Preston's three veg and meat recipe
Yield: 4
Ingredients: 8 lamb chops; 150g unsalted butter, softened; 1/3 cup (80g) sriracha; 1 garlic clove, crushed; 1kg desiree potatoes, peeled; 2 bunches baby (Dutch) carrots, tops removed; 4.00 tbs extra virgin olive oil; 1/4 tsp ground cardamom; 1 tsp pure icing sugar, sifted; 25g pistachios, coarsely chopped, to serve; 1/2 tbs currants, to serve; 750g brussels sprouts, halved; 70g caster sugar; 2 tbs fish sauce; 40g unsalted butter; 3 lap cheong sausages, cut into 5mm pieces on an angle; 227g can water chestnuts, drained; Juice of 1 lime

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by Matt Preston

delicious. senior editor

Oct 26, 2021

If meat and three veg is on the cards for dinner, look no further than Matt Preston's tasty take on an old staple.

8 lamb chops

Hasselback spuds with sriracha butter

150g unsalted butter, softened
1/3 cup (80g) sriracha
1 garlic clove, crushed
1kg desiree potatoes, peeled

Roasted cardamom carrots

2 bunches baby (Dutch) carrots, tops removed
2 tbs extra virgin olive oil
1/4 tsp ground cardamom
1 tsp pure icing sugar, sifted
25g pistachios, coarsely chopped, to serve
1/2 tbs currants, to serve

Brussels sprouts with fish sauce caramel

750g brussels sprouts, halved
2 tbs extra virgin olive oil
70g caster sugar
2 tbs fish sauce
40g unsalted butter
3 lap cheong sausages, cut into 5mm pieces on an angle
227g can water chestnuts, drained
Juice of 1 lime

Method

1.

Preheat oven to 220°C. For the spuds, place butter in a stand mixer with whisk attachment and whisk for 3-4 minutes until pale and doubled in size. Whisk in sriracha, garlic and 1 tsp of salt.
2.

Place potatoes in a saucepan of cold salted water over medium- high heat. Bring to the boil and cook for 10 minutes until just tender. Drain. Slice a small piece off potato bases for stability, then cut 3mm slices crossways along each potato (don’t cut all the way through. Place on a baking tray and brush with half of the sriracha butter. Roast, basting every 15 minutes with the butter, for 1 hour-1 hour 15 minutes until golden. Set aside and keep warm.
3.

Reduce oven to 200°C. For the carrots, place carrots on a baking tray lined with baking paper. Scatter with oil and 1 tsp salt. Roast for 10-15 minutes. Sprinkle with cardamom and icing sugar. Cook for 10 minutes until golden and tender. Set aside and keep warm.
4.

Increase oven to 240°C. For the brussels sprouts, place brussels sprouts on a baking tray lined with baking paper, drizzle with oil and roast for 25 minutes until tender and lightly charred.
5.

Meanwhile, place sugar and fish sauce in a frypan over medium heat. Cook for 2 minutes until caramelised. Melt butter in a separate frypan over medium heat, then add lap chong and cook for 3-4 minutes until crisp. Add water chestnuts, sprouts and fish sauce caramel. Cook for 2 minutes, then toss in lime juice.
6.

Preheat a chargrill to high. Cook lamb for 2-3 minutes each side or cooked to your liking. Season. Top carrots with pistachio and currants. Serve lamb with veg and remaining sriracha butter.