Lamb stoifado recipe by chef John Skotidas, winner of the #TeManaLamb Challenge

Asia Walker

Alliance Group NZ | Pure South

Standard Supplier 4th March 2019
Asia Walker

Lamb stoifado recipe by chef John Skotidas, winner of the #TeManaLamb Challenge

John Skotidas, head chef from Notting Hill Greek restaurant Mazi was the first ever winner of the Alliance TeMana Lamb Competition. TeMana lamb is a lamb bred in New Zealand, and brought into the UK.


  • 1 Lamb shoulder
  • 2 carrots
  • 1 stick celery
  • 1 red onion
  • 3 cloves garlic
  • 2 fresh tomato, grated
  • 1 litre Ruby wine
  • 1/4 bunch rosemary
  • 100 ml red wine vinegar
  • 3 tbsp tomato paste
  • salt
  • pepper
  • 1 stick cinnamon
  • pinch of clove powder
  • 1/3 bunch spring onions, chopped
  • For the aubergine puree:
  • 1 kilo, roasted fleshed aubergine
  • 500g béchamel
  • 1 shallot
  • For the Béchamel:
  • 1 litre milk
  • 205g butter
  • 195g flour
  • pinch nutmeg
  • salt
  • pepper
  • 1 Lamb saddle loin
  • For the miso
  • 330 g Hikari miso
  • 166 ml white wine
  • 166 g sugar
  • 85 ml mirin
  • For the chive oil:
  • 2 bunch, chives
  • 170 g sunflower oil
  • For the crispy shallots:
  • 1 piece shallots
  • 20 g flour
  • Garnish:
  • Pearl onions
  • Button onions


For the lamb:
Season the lamb and sear in a hot pot, remove from pot. Remove the burned fat and add fresh olive oil, start sweating the onions till caramelized slightly then add the carrot, celery.
Add garlic, rosemary. Deglaze with the vinegar after add the tomato paste and tomatoes. Finally the wine and spices. Pour all that into a gastro with the lamb, add water if needed and braise in the oven for 3-4 hours 180C. Remove it when it’s ready and start shredding it and season.
Pass through a chinois the liquids, let it cool down so the fat comes on top so it will be easier to remove it. Then reduce the sauce until thick.
Pour some of the sauce in your shredded lamb and the chopped spring onions.
For the miso:
In a hot bain marie add the sugar, wine and vinegar. Once it’s dissolved add the miso and simmer for 2-3 hours till thick.
For the aubergine:
Peel the aubergine and cut in squares.
Score them and add salt. In the fridge, let it drain 1-2 hours then wash off in cold water so the salt comes off, pat dry. Deep fry in hot sunflower oil and pat dry again.
Brush some of the miso on the aubergines and blowtorch it or grill in under a salamander.
For the aubergine puree:
Start by making your béchamel, in a pot add the butter until its melted, followed by the flour. Mix well and let it cook 1 min then pour in the milk. Keep whisking until it’s thick and finish with salt, pepper, nutmeg.
For the aubergine, place the aubergines straight on fire and let them burn/smoke until its soft inside. Remove from heat, cut them in half and scrape off all the flesh. Let the liquids drain 7-8 hours or overnight.
In a medium heat pot add some olive oil and start sweating the shallots, add the garlic and followed by the flesh of the aubergine. Increase the heat and keep on sweating until the liquids are completely gone and the aubergine is brown.
In a food processor or blender add 1 kilo or the aubergine mix and 500g or the béchamel and blend for 10 min until you have a smooth texture. Fix the seasoning if needed.
For the saddle of lamb:
Reach the loin to room temperature and season in each side.
In a high heat pan add some olive oil and start cooking the lamb for 2-3 min each side depending on the size. Let it caramelize after add a knob of butter, rosemary and 1 garlic clove. Baste the loin with the melted butter for 1 min and remove, place the loin in a resting tray and let it rest 6-7 min before cutting.
For the chive oil:
In a pot with boiling hot water add the chives and blanch for 10 just until soften, straight away place the chives in ice cold water so it cools down and don’t lose the colour.
Remove from the ice water and drain with a cloth or towel all the liquids.
Cut in half with a scissor add it in a blender or thermomixer together with the sunflower oil and blend for 7-8 min with 70C heat. Remove and place it on a cloth to drain by night or until it’s all strained.
For the charred button onions:
Peel of the first skin of the onions without cutting the edge.
Cut them in half and put them in a vacuum bag with olive oil or a small block of butter and thyme.
Seal the bag and cook in a sous vide 83C – 1 hour.
Remove them from the sous vide machine into ice water. Remove from the bag and blowtorch them until its completely burnt. To finish pick out the layers carefully one by one.
For the pearl onions:
Peel of the first skin from the pearl onions and blanch them in boiling water with a pinch of salt or vegetable stock for 2-3 min until soften. Straight away add to ice water. And heat them up in the stock made from the braising.
For the crispy shallots:
Slice the shallots, separate all of it and sprinkle some flour into them. Mix well, after shake off to remove the most of the flour. Deep fry in hot sunflower oil until gold brown, pat dry in absorbing paper and cut finely with a knife.

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