Served with soft white polenta, Tuscan cabbage & gremolata.

Serves 4 as a main course

Preparation & Plating

4 Milk roasted Ovation sirloins cap on
1 recipe of soft white polenta
400g Tuscan black cabbage or cavolo nero – stem removed and blanched
50g roasted garlic butter
Gremolata mix
Pea shoots


  1. Plate soft white polenta first followed by the sauté black cabbage in garlic butter.
  2. Slice Sirloin in half and top with gremolata and pea shoots

Milk roasted sirloins cap on

4 Ovation lamb sirloins cap on
100ml EV olive oil
4 large Garlic cloves – smashed
2 large lemons – zest & juice
2 Tbsp fresh rosemary leaves
500ml milk
Salt and milled black pepper


  1. Trim and score the fat on the sirloin & lightly salt the fat cap. Render the fat cap in a pan over a medium heat with the olive oil until crisp. Season the bottom of the sirloin with salt and pepper and seal the flesh side well.
  2. Remove the sirloin from the pan. Add garlic and lightly toast, followed by the lemon juice and zest and deglaze the pan. Add rosemary and milk and bring to a simmer. Add the sirloins back to the pan and place under a hot salamander grill. Cook for a further 6-8 minutes.
  3. Rest for at least 5 minutes before serving.

Soft white polenta

2 cups quality chicken broth
1 cup milk
½ cup white maize meal or white polenta
40g butter
30g Reggiano parmesan – grated
Salt & white pepper to season


  1. Bring ½ the chicken broth and milk to a rolling boil in a pot. Gradually add the polenta while whisking. Add the remaining chicken broth & reduce to a low heat. Cook for a further 30 minutes, stirring occasionally.
  2. Once cooked add butter, Reggiano and seasoning.

Gremolata mix

2 oranges – fine diced zest only
2 lemons – fine diced zest only
1 tsp garlic – fine dice
½ cup finely sliced flat leaf parsley


  1. Heat 75mls of canola oil in a large pot, toast off chilli flakes and mustard seeds until fragrant.
  2. Sweat together onion, garlic, ginger and chillies until soft.
  3. Add curry leaves, grated coconut, puree tomato, salt and turmeric & cook out
  4. Then add coconut juice and 1 litre of vegetable stock.
  5. Reduce until thick and repeat by adding 250mls vegetable stock at a time until it’s all gone.
  6. Reduce until consistency is reached, add sliced cilantro leaves.
  7. Season with salt and pepper to taste.

Aromatic herb salad

1 small cucumber – sliced & lightly salted
1 handful of each fresh mint leaves, cilantro leaves, pea tendrils or shoots
1 mild red chili – seeds removed and finely sliced
2 Tbsp crisp fried shallot
2 tsp mustard seed oil


Mix all ingredients together and store refrigerated until needed.