chefs Aaron Edwards and Daniel Van Etten Australian lamb brachiole with ricotta gnocchi and Australian lamb bolognese

  • Prep time 10Min
  • Cook time 1Hr, 30Min
  • Technique Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Sirloin
  • Serves 6

Australian lamb brachiole with ricotta gnocchi and Australian lamb bolognese


Lamb Bolognese:
2 cups Mirepoix                                                                      
2 tablespoons extra virgin olive oil                                         
4 cups Australian Lamb top sirloin, diced                               
½ cup white wine
¼ cup fresh garlic, sliced                                                        
Pinch of nutmeg                                                                     
1 cup fresh sage, chopped                                                      
1 cup heavy cream                                                                 
¾ cup tomato paste
1 cup vegetable stock                                                             
1 cup sweet breads, soaked in milk overnight                         

Ricotta Gnocchi:
6 baking potatoes, boiled, milled                                            
4 eggs, whisked                                                                      
1 cup ricotta                                                                            
4 cups all-purpose flour                                                          
Kosher salt to taste
Black pepper to taste                                                              
Clarified unsalted butter as needed, for sautéing

Lamb Brachiole:
4 Australian Lamb Sirloin, cap on, pounded ½” thick            
4 cups Australian Lamb Brachiole Filling, recipe follows       
1 cup Extra Virgin Olive Oil                                                   
All purpose flour as needed, for dusting
Kosher Salt to taste                                                                 
Black Pepper to taste

Lamb Brachiole Filling:
2 cups bread crumbs                                                               
½ cup pine nuts, toasted
1 cup extra virgin olive oil                                                      
1/8 cup fresh garlic, chopped                                                 
1 cup golden raisins                                                                
Kosher salt to taste                                                                  
Black pepper to taste


For the Lamb Bolognese:In a large braising pan over medium heat, cook mirepoix with oil, until onions are translucent- about 8 minutes. Add diced lamb and cook for another 5 minutes. Add remaining ingredients and cook for 2 more hours or until lamb is tender

For Ricotta Gnocchi: In a large bowl combine all ingredients to form a dough. Roll into a ½” diameter log and cut into ¾” pieces and gently imprint with a fork. Place in salted boiling water until set- about 1 minute. Saute in a non stick sauté pan with butter until golden.

For Lamb Brachiole: Preheat oven to 375F. Top each lamb sirloin with a layer of filling then roll and tie together

Meanwhile, preheat a large sauté pan over medium-high heat and add oil.

In another small bowl, add flour and season with salt and pepper. Lightly dredge tied lamb with flour mixture and place in sauté pan.

Sear on all sides until golden and place in oven for 1 hour and 30 minutes. Remove and allow to rest for 5 minutes before slicing.

For Lamb Brachiole Filling: In a large bowl combine all ingredients and mix well. Reserve until ready to use

Place cooked lamb brachiole over gnocchi and Bolognese mixture. Serve immediately garnished with fresh herbs.

To Serve: Plate: 8 oz Australian Lamb Brachiole
¼ cup Ricotta Gnocchi
1 cup Australian Lamb Bolognese.