Ingredients
- 150g lamb rump
- 80 shallots, burnt and peeled
- 6 shallot petals, pickled
- 5g shallots, crispy
- 50g stout garlic miso
- dash of rosemary oil
- edible flower and leaves
Stout garlic miso
- 330g stout beer
- 100g garlic, peeled
- 200g milk
- 30g miso
Brine for lamb
- 3kg lamb rump
- 500g water
- 500g ice
- 100g salt
- 20g sugar
- 5g black peppercorn
- 4 bay leaves
- 30g fresh rosemary
- 1 cloves
- 2 garlic head cut in half
Lamb rub
- 10g Kosher salt
- 5g orange peel, dried
- 5g paprika, smoked
- 10g coriander seed, toasted and ground
- 5g garlic powder
Directions
Stout garlic miso
-
1
Bring beer, garlic and milk to a boil with medium heat until garlic is soft for 20
minutes. -
2
Season with miso and blend to smooth liquid.
Brine for lamb
-
1
Put all the spice, salt, sugar and herb in a pot with water.
-
2
Bring to boil and let infuse for 10 minutes off the heat.
-
3
Add the ice.
-
4
When totally cool down, place the lamb into the brine.
-
5
Let brine for 30 minutes in the fridge.
-
6
After, remove the lamb from the brine and let drain for 1 hour in the fridge.
Lamb rub
-
1
Mix all together.
