About the Dish
Braised Aussie shoulder of lamb. The meatballs are made with lamb as the main ingredient and four different animal fats – pork crépine, beef bone marrow and chicken broth – to give them a depth of flavour.
Ingredients
- 1kg (1 p/c) Shoulder of lamb
- 1000ml Chicken stock
- 100g Brown sugar
- 100g Rock salt
- 3 Minced shallots
- 500ml Red wine
- 300ml Port wine
- 3 Pieces Beef marrow (Drain the blood in salted water for 1 day before use)
- A pinch of nett fat
- A pinch of black pepper (ground in a mill)
- 3g Cumin seeds (Roast and finely grind in a coffee grinder)
- 3g Coriander seeds (Roast and finely grind in a coffee grinder)
- 10g Italian parsley
- Baby coriander for decoration
- A few hazelnuts
- A pinch of lamb sauce
- 1tbsp White carrot puree per serving
- (Ingredients: 5 white carrots, 100 g butter, a pinch of salt, 100 ml milk)
Lamb sauce
- 4000ml lamb stock
- 200g Lamb meat (cheap cuts)
- 1000ml Red wine
- 1/3 Ball garlic, with skin
- 4 shallots with skin
- 100g Tomato paste
- A bit of olive oil
Directions
-
1
Marinate the shoulder of lamb with rock salt and brown sugar (about 3 hours). Run under running water.
-
2
Drain 1, place in a vacuum bag with the chicken stock and cook at 85°C for 6 hours.
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3
Remove 2 from the stock and tear into small pieces by hand.
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4
Make the lamb sauce. Sweat the shallots in butter and when sweetened, add the red wine and port and reduce by 1/3, then add the stock and reduce until thickened.
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5
Combine the sauce with the torn lamb, black pepper, cumin seeds, coriander seeds and Italian parsley and roll into sticks in plastic wrap.
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6
When 5 has cooled, cut into 100 g pieces, place a slice of bone marrow on top and roll in net fat.
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7
Warm the meatballs in the oven at 200°C until hot in the centre.
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8
Place the white carrot puree and meatballs on a plate and pour the lamb sauce over the top. Sprinkle with hazelnuts and baby coriander.
Lamb sauce
-
1
Sauté the lamb, Escha slices and garlic slices in olive oil in a pan until fragrant. Add the tomato paste and red wine to reduce the acidity and cook down until the liquid is absorbed.
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2
Add the lamb stock to 1 and reduce to 1/3 while drawing off the lye.
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3
Strain 2 through a cloth.