A delicious Lamb shoulder recipe by Matt Moran
You will Need: (Serves 2)
- 300g table salt
- 200g caster sugar
- 1 teaspoon black peppercorns
- 4 juniper berries
- 3 cloves
- 1 lamb shoulder on the bone (about 1.3 kg), trimmed
- 2 cloves garlic, crushed
- 1 sprig rosemary
- 2L chicken stock
- 30g chermoula paste
- 1 clove garlic, roughly chopped
- ¼ bunch parsley, leaves picked
- 1 bunch mint, leaves picked
- 200ml grapeseed oil
- 30ml chardonnay vinegar
- 25ml chardonnay vinegar
- 25ml Champagne vinegar
- 3 teaspoons fresh lemon juice
- 175ml grapeseed oil
- 1 teaspoon Dijon mustard
- 2 green zucchini (courgettes), trimmed
- ¼ bunch coriander, picked
- 15g julienne preserved lemon
In a large saucepan, place all the ingredients for the brine, add 4 litres of water and bring to the boil over a high heat. Remove from the heat, strain through a fine-meshed sieve and place in the fridge until cooled completely.
Place the lamb in a container, pour over enough brine to cover and then cover with plastic film. Place in the fridge for 3 hours. Remove the lamb from the brine and pat dry with paper towel.
Preheat oven to 110°C. Place the lamb in a casserole dish with the garlic cloves, rosemary and chicken stock. Cover and roast for 4 hours or until the meat is falling off the bone, remove the cover and turn oven up to 200°C, brush the top of the lamb with the chermoula paste and place back into the oven for 10-15mins or until the top has become golden brown and crisp. Remove the lamb from the oven.
For the mint salsa, place the garlic, parsley, mint and oil in the food processor and process until smooth. Transfer to a mixing bowl, stir in the vinegar and season with salt and pepper, to taste. Set aside.
For the classic dressing whisk the vinegars, lemon juice and mustard in a small bowl until well combined. Slowly add the oil, whisking constantly, until all the oil has been added and the dressing is emulsified. Season with salt to taste.
To make the salad use a mandolin to slice one of the zucchini into long ribbons and place in a mixing bowl with the coriander and julienne preserved lemon. Cut the second zucchini in half lengthwise and then cut into 2cm half-moon slices, place the slices into a mixing bowl with the olive oil and season with salt and pepper to taste.
Place the slices onto a preheat grill and char both sides of the zucchini, remove and place into the bowl with the ribbons, dress with the classic dressing and season with salt and pepper to taste.
Place the lamb onto a serving plate and spoon over the mint salsa, place the dressed salad onto the plate and serve.
Recipe and image: Matt Moran, Chiswick restaurant (sourced from ninemsn kitchen)