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

CHEF

CHEF

Standard Supplier 7th August 2014
CHEF

CHEF

Standard Supplier

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.