Braised Lamb Shoulder| New Easter Tradition
- The Fairmont Palliser
- Snap Peas, 24
- Cherry Tomato, 8
- Parsnip, 4
- 1 (3-pound or 1.5 kg) bone-in lamb shoulder roast, tied
- 1 large head garlic, separated into cloves (about 12), peeled
- 1 1/2 tablespoons kosher salt
- 1 tablespoon grated lemon zest
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced fresh rosemary plus 1 sprig
- 1 tablespoon minced fresh thyme plus 5 sprigs
- 4 cups dry red wine
- 8 cups water
- 100gms mirepoix
- 2 medium eggplant halved lengthways
- 2 tbsp olive oil
- 100g mascarpone cheese
- 1 small onion chopped
- grated zest 1 lemon
- 5g Cardamom powder
- 2 tbsp chopped fresh parsley
- Rhubard Cider Reduction
- 1 cup thinly sliced fresh rhubarb
- 8 tablespoons apple cider
- 2 tablespoon sugar
- Total Time:
- 90 Minutes
- Make slits in lamb shoulder all over at 2-inch intervals with a paring knife. Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
- Bring roast to room temperature (about 1 hour). Preheat oven to 300F. Pour wine, mirepoix, water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
- Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about half hour or more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes. Remove the bone while it is warm.
- Bring a large pan of salted water to the boil, add the eggplant halves and cook for 4-5 minutes. Drain well and pat dry with kitchen paper. Pre heat the oven at 200CPlace the eggplant on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 minutes until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
- Meanwhile, heat remaining oil in a large frying pan, then cook the onion for 4-5 minutes until the onion has softened. Add the eggplant flesh to the pan and fry for a few minutes, add cardamom, cook for few minutes, stirring frequently. Remove the pan from the heat and stir in the cheese and seasoning to taste. In a bowl, mix together the lemon zest, parsley and seasoning. Spoon the mixture into the eggplant halves. Return to the oven and cook for 10-15 minutes until the topping is golden.
- Combine all ingredients for the rhubarb reduction in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 5-10 minutes, stirring occasionally.
- Peel the parsnip and slice it in roundels. Marinate parsnip and cherry tomatoes with herbs, salt, pepper and olive oil. On a hot pan sear it and cook it till al-dante in texture. For snap peas blanch in salted boiling water for few seconds and season accordingly.
- Pour braising liquid from lamb shoulder through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Bring remaining liquid to a boil in cleaned pot, reduce until thickened. Stir in thyme and rosemary and season with salt and pepper.
- Slice Meat with a carving knife into serving pieces. Gently arrange eggplant, vegetables and lamb on a dinner plate, pour the sauce on top of the lamb finish with rhubarb cider reduction and micro greens.
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