Confit Scotch Lamb shoulder, baba ganoush, salmerjo, pickled salad and Rose Harissa

QMS

QMS

Standard Supplier 30th January 2017

Confit Scotch Lamb shoulder, baba ganoush, salmerjo, pickled salad and Rose Harissa

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Confit Scotch Lamb shoulder, baba ganoush, salmerjo, pickled salad and Rose Harissa recipe below as tried and tested by our professional chefs.

Ingredients

  • Brine for Scotch lamb shoulder:
  • • 4 litres of water
  • • 400g of salt
  • • 400g of sugar
  • • 8tsp of white peppercorns
  • • 2 bulbs of garlic
  • • 1 whole scotch Lamb shoulder (bone out)
  • • 100g duck fat
  • Salmorejo:
  • • 1 large san Marzano tomato
  • • 1 slice of day-old sourdough bread
  • • 50 ml of extra virgin olive oil
  • • ½ red pepper (de-seeded)
  • • 1 fat clove of garlic
  • • Salt to taste
  • • 10ml of good quality cabernet sauvignon vinegar
  • Baba Ganoush:
  • • 1 large aubergine
  • • 1 fat clove of garlic
  • • 1 tablespoon of good quality tahini
  • • Juice of one lemon
  • • 1.5 tablespoons of greek yoghurt
  • • Salt
  • • Extra virgin olive oil
  • Pickled salad:
  • • 1/4 red cabbage
  • • ½ cucumber
  • • 200g castor sugar
  • • 200g white wine vinegar
  • • 400g water
  • • 1 tablespoon coriander seeds
  • Plating:
  • • Sumac
  • • Rose harissa
  • • Micro coriander
  • • Mint
  • • Extra virgin olive oil

Method

1. Bring all the ingredients to the boil in a large pot, making sure all the ingredients have dissolved. Chill
2. Once chilled place the whole lamb shoulder in the brine and keep refrigerated for 4 hours and 30 mins.
3. Remove from the brine and rinse under cold water, leave to dry slightly and then place in a large vacuum pac pouch and add in the duck fat, seal tightly.
4. Cook the Scotch Lamb shoulder for 10 hours at 85°C.
5. Once cooked leave to cool slightly before picking down, remove pieces of cartilage that remain and reserve the cooking liquid from the bag. Once the meat is picked down chill appropriately until required.
Salmorejo:
1. Cut the tomato and red pepper into small pieces and place in a blender with the sourdough and garlic clove.
2. Blend until smooth adding the extra virgin olive oil as you go, season with salt and cabernet sauvignon vinegar and set aside until needed
Baba Ganoush:
1. Cook the aubergine directly on a gas flame turning every minute or two to try and obtain an even cooking.
2. Once evenly burnt/cooked remove the skin and stalk as best you can (there is no need to remove all the skin as a little can add a bit of extra smoky flavour and a deeper colour.
3. Place the flesh in a blender along with garlic, tahini, lemon juice, pinch of salt and a splash of olive oil.
4. Blend until it has reached a smooth consistency and then finally fold in the greek yoghurt. Reserve until needed.
Pickled salad:
1. Put the sugar, vinegar and water in a pan and bring to the boil, once it has reached the boil add in the coriander seeds and remove from the heat immediately.
2. While waiting for the pickle to cool, remove the core from the cabbage and slice as thinly as possible. Put the cucumber through the mandolin to obtain nice ribbon approx. 2mm thick.
3. When the pickle is about room temperature pour over the cabbage and the cucumber keeping them separate.
Plating:
1. Put a pan on the heat, once warm add a little pomace oil and sear off the picked down Scotch Lamb meat making sure there is plenty of room for the meat to sear and not stew, once crisp on one side add a ladle of the previously reserved lamb liquor and reduce to a nice glaze.
2. Put a large spoonful of each sauce at opposite ends of the plate, dress the two pickles in a little extra virgin olive oil, sumac and chopped mint.
3. Place the salad in the centre and put the Scotch Lamb on top, garnish with some more sumac sprinkled on top, a few little spoons of rose harissa and a couple of sprigs of micro coriander.

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