About the Dish
Chef ArChan from LeVeL33 who has trained in Australia, demonstrates how to do the Roasted Lamb Banjo that is crispy on the outside, and tender on the inside.
Marinated with a variety of spices, stewed and then roasted, this dish is a perfect blend of flavours.
Ingredients
LAMB SHOULDER MARINATE
- 2l light soy sauce
- 1l LeVeL33 Stout
- 200g monk sugar
- 100g toasted cumin seeds
- 10g star anise
- 10 pieces clove
- 70g rosemary
- 10 pieces of garlic, crushed
CHIMICHURRI
- 30g sherry vinegar
- 10g salt
- 5g black pepper
- 5g chili flakes
- 30g fresh oregano
- 160g English parsley
- 7 cloves of garlic
- 250-300ml olive oil
Directions
-
1
Vac pack each piece (1-1.2kg) with 500ml marinate and vac pack.
-
2
Cook overnight at 83℃ for 8hrs, blast chill until cool
-
3
To order, place the lamb and liquid in a roasting tray, roast at steam bake 200℃ for 45mins, basting every 15mins
-
4
Serve with Chimichurri, confit garlic flower, lemon wedge, and a rocket salad with salted shallot.
