Slow Cooked Shoulder of Lamb, with Moroccan Spice, Preserved Lemon and Lamb Jus

CHEF

CHEF

Standard Supplier 7th August 2014

Slow Cooked Shoulder of Lamb, with Moroccan Spice, Preserved Lemon and Lamb Jus

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 Slow Cooked Shoulder of Lamb, with Moroccan Spice, Preserved Lemon and Lamb Jus recipe below as tried and tested by our professional chefs. Serves: 10

Ingredients

  • Ingredients
  • 50g CHEF Jus d’Agneau
  • 1L water
  • 2kg shoulder of lamb, de-boned
  • 50g carrots
  • 150g chopped onion
  • 5 cloves of garlic
  • 2g Ras el hanout Moroccan Spice Blend
  • ½ pickled or preserved lemon ,cut into Brunoise.
  • Lemon thyme sprigs
  • 10 medium sized red onions
  • 500g aubergines
  • Thyme sprigs
  • 20cl olive oil
  • 200g dried fig
  • 200g dried apricots
  • 100g pine nuts

Method

Method
Brown the shoulder of lamb with 5cl of olive oil. Add the lemon thyme, the onion, the carrot (mirepoix) and toss for the a few minutes until lightly golden.
Add 2 cloves of garlic, the ras el hanout and add 1Lt of CHEF Jus d’Agneau (prepared following the on pack instructions). Cover and cook in the over at 150C for 2 hours.
Preserve the halved aubergines with 10cl of olive oil, the thyme and 3 cloves of garlic to create a caviar.
Decant the meat, reduce the jus until slightly syrupy, strain with a Chinois and adjust the seasoning.
Cook the red onions whole ‘a l’anglaise’. Cut the tops off and reserve, scoop out the centres and stuff with the aubergine caviar. Cover with the tops and glaze with the jus.
Cook the red onions with 5cl of olive oil until lightly golden, add the dried fruits cut in trips and the toasted pine nuts. Combine this with a bit of jus and add the finely diced pickled lemon’.
Plate the stuffed onions and dried fruits. Slice the shoulder of lamb and transfer on top of the dried fruits. Top with a generous portion of jus.