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Recipe: 12-hour pulled Karoo lamb shoulder

Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…

Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.

karoo lamb

Slow cooked lamb shoulder
Serves 8

Wine suggestion: Môreson Mata Mata

Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight

Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.

Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.

Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.

Potato crisps
Budget on 1 potato for four people

Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.

Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps

Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecithin.

Or, stuff the unctuous lamb into a  lentil sourdough bun

Recipe
Lentil sourdough

600 gram white bread flour
100 gram rye flour
500 gram French sourdough starter
15 ml salt
40 gram fresh yeast
300 ml water
300 gram lentils, cooked & drained

Dissolve yeast in water, mix with starter. Combine flours, salt & lentils. Add the liquid and work on the dough hook at speed two, till elastic & sticky.Remove dough hook and allow dough to rest covered till doubled in size. Chafe and portion into 120 gram pieces, ball. Cover and prove again till doubled in size. Brush with olive oil. Bake at 200C for 5 minutes, reduce heat to 150C and bake through, 10 minutes.

Recipe: 12-hour pulled Karoo lamb shoulder
Bread & Wine recently posted a photo on their Facebook page of sublime dish: 12-hour pulled Karoo lamb shoulder with buttered lentil sourdough, aubergine, shallot & mint…
Needless to say, it piqued some interest. And Head Chef, Neil Jewell was only too happy to share the recipe with us.
Slow cooked lamb shoulder
Serves 8
Wine suggestion: Moreson Mata Mata
Brine
Water & molasses
Warm water add molasses and stir to dissolve
Chill in a non-reactive container
Add trimmed lamb shoulder and leave in brine overnight
Spice rub
15 ml coriander seed
15 ml cumin
15 ml dried garlic
15 ml dried onion flake
15 ml paprika
5 ml cayenne
15 ml black pepper corns
Grind together in a pestle & mortar.
Method
Remove the lamb from brine and incorporate the spice rub well all over the cut. Place the meat on the Big Green Egg and cook at 110 -120 C, till tender; or in the oven at the same temperature.
Leave overnight. Then pick meat from the bone; and reserve. Use the bones and skin to make a stock. Reduce to a light syrup.
Potato crisps
Budget on 1 potato for four people
Wash, peel and then slice very thinly using a mandolin, if possible. Keep the slices in a bowl of cold water for ten minutes. The, drain and lay on a baking tray, brush with clarified butter, cover with greaseproof paper and weigh down with salt/lentils. Bake at 125 C for 60 -90 minutes.
Parboil 1 kg baby potatoes till tender. Drain and fry in olive oil and butter till lightly coloured. Wash and dry 20 leaves of sorrel, then tear into strips. Place lamb, potato and sliced onion onto platter. Scatter with potato crisps
Garnish your platter with 150 ml rocket juice, aerated with a stick blender and 5 ml lecith
Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Neil Jewell, recipes,
comment-notesComments: 0


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