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Natalie Barr at home: Sunrise star delights fans with candid new cooking video
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Read Time:4 Minute, 29 Second

On Sunrise, Natalie Barr stuns in glamorous outfits as she goes toe-to-toe with some of the toughest talking politicians in the business.

At home, though, a fresh-faced version of the Channel 7 star emerges, where she scrubs off the day’s makeup – and stresses – and chills out in the kitchen.

In a new video shared to Instagram on Monday, Nat switched into a hoodie, black leggings and sneakers to get busy in the kitchen, checking out what a professional chef’s recipe looked like when cooked at home.

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The recipe was for roast lamp rump with crispy lemon and feta potatoes – a change from her favourite protein, chicken.

The dish was first served up on the Sunrise set by Coles chef Courtney Roulston.

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“Hi, I’m back – where I try a chef’s or cook’s food to see what it really turns out like in a real kitchen,” Nat began her video.

“Today I’m not making chicken – for the regulars, they’ll be cheering,” the star joked first up.

“I’m making roast lamb rump with crispy lemon and feta potatoes.”

Nat said the dish that she sampled on the Sunrise set was “amazing” before explaining she had bought her lamb rump roast for $13 at Coles.

Natalie Barr preps a lamp rump roast. Credit: Instagram/Natalie Barr

“So I’ve put potatoes, garlic and pinch of salt in a pot of boiling water,” Nat added, before panning the camera to her stove where the concoction was bubbling away.

“Then we have to wait for them to get cold and smash them.”

While her potatoes were “cooling”, Nat seared her meat in a frying pan for several minutes on each side.

She then lined a tray and “smashed” potatoes using the base of a bowl – because that’s how Courtney had done it.

“It looks, like my nanna would say, like a ‘dog’s breakfast’,” Nat said as she tried to artfully smash her slightly undercooked potatoes.

“Courtney’s looked so nice on TV! It looks like the cat got in here.”

Preparing a sauce. Credit: Instagram/Natalie Barr

The potatoes, seasoned with olive oil and sea salt went into the oven at the same time as the lamb rump.

Nat said the lamb had to go into oven still in the pan – and then showed off her secret weapon – a fancy detachable pan handle.

After the potatoes came out of the oven, they were dressed with crumbed feta and lemon zest, then served up with greens.

Nat said she had to take the potatoes and lamb out of the oven slightly earlier than instructed because her son had to go out – and, of course, be fed by Mum before doing so.

The end result. Credit: Instagram/Natalie Barr

But the end result looked tasty – and clearly Nat was happy with the end result, captioning the finished product with a “Not bad!”

Roast lamb rump with crispy lemon and feta poatoes

Prep time: 10 minutesCook time: 50 minutes

Ingredients

1 x Coles Lamb Rump Roast (2 pack)Sea salt and pepper to taste1 cup mint leaves, plus extra to serve1 tablespoon malt vinegar1 teaspoon honeyLemon & Feta Potatoes:1kg washed baby potatoes, skin on2 cloves garlic, skin on4 tablespoons extra virgin olive oil1 teaspoon dried oregano1 lemon120g feta cheese, crumbled

Method

Preheat the oven to 180 degrees C.Place the potatoes, garlic and a pinch of salt into a pot over a medium heat and cover with cold water. Bring up to a simmer and cook the potatoes for 10 minutes, or until tender. Drain and allow to cool slightly.Place the potatoes onto a lined oven tray and crush gently with a spatula or the bottom of a jar. Drizzle the potatoes with 2 tablespoons of the oil, dried oregano and a pinch of salt then bake for 35 minutes, or until crispy and golden. Toss the lemon zest and feta cheese through the potatoes and keep warm.Meanwhile rub the lamb with 1 tablespoon of oil and season with a pinch of salt. Cook the lamb in a non-stick oven proof frying pan for 2-3 minutes each side to caramelise. Place the pan into the oven with the potatoes and roast for 12-15 minutes, or until cooked to your liking. Remove the lambs and allow to rest for 5 minutes before slicing.Squeeze the garlic out of the skins and place into a small blender with the mint leaves, vinegar, honey, remaining oil and a pinch of salt. Blitz until bright green and smooth.Place the potatoes onto a serving platter and top with the sliced lamb and lemon wedges. Drizzle over a little of the green sauce and scatter with fresh mint leaves before serving.

*Serve with a fresh green salad or seamed green beans.

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