Qbara's Slow Cooked Lamb Shoulder Marinated with Yoghurt and Herbs

A real crowd pleaser
ByJasmine BandaliWednesday , 03 June 2015
Qbara's Slow Cooked Lamb Shoulder Marinated with Yoghurt and Herbs

SERVES 4

INGREDIENTS
1 whole lamb shoulder

FOR THE PICKLED SHALLOTS
3 shallots
500ml vegetable stock
15ml rice vinegar
6 ml soy sauce
40g caster sugar
The zest of 1 lime

METHOD
1 Combine all the ingredients for the pickle juice in a pan and heat until the sugar is fully dissolved. Remove from the heat and allow to cool.
2 Once cold add the lime zest.
3 Make a water and salt solution, using 40g of salt to 1 litre water.
4 Slice the shallots and place in saltwater for 2 hours. Strain and rinse.
5 Place the rinsed shallots in cold pickling liquid and allow 2 days before use.

FOR THE LAMB MARINADE 
500g yoghurt
40g fresh zaatar
30g Maldon salt
40g garlic cloves
2g thyme
200ml date syrup

METHOD
1 Blend all ingredients for the marinade together till smooth. Lastly, fold in the yoghurt.
2 Generously marinade the shoulder and refrigerate for 24 hours.

FOR THE LAMB STOCK
10kg lamb neck bones
15L water
2kg white onions, roughly chopped
2kg tomatoes
1kg carrots
1kg red and yellow capsicums, sliced
1 garlic head, halved
5 thyme sprigs

METHOD
1 Roast the bones in the oven at 180C until golden brown.
2 In a saucepan set over a medium high heat, caramelise the onions until they are golden brown.
3 Add the tomatoes, garlic and thyme and reduce to a thick paste.
4 In a separate pan, caramelise the carrots and peppers.
5 Place the bones in a large stockpot and add the both mixtures.
6 Bring to the boil and reduce the heat. Simmer until the bones fall apart.
7 Strain through fine sieve and set aside.

TO PREPARE THE LAMB
1 Remove the lamb shoulder from the marinade. Preheat the oven to 180C.
2 Sear on a charcoal grill.
3 Pour the unreduced lamb stock into a large, deep, heat resistant pan and place in the oven.
4 Drop the lamb shoulder carefully into the hot liquid, cover with aluminium foil and braise until tender, about 4 to 6 hours.
5 Once fully cooked, carefully remove from the liquid and place back into the oven to crisp up the exterior.
6 Strain the liquid through a fine sieve. Place in a saucepan and reduce to a sauce-like consistency.

FOR THE ONION PUREE
1kg white onion, sliced
3 garlic cloves, minced
1 tsp Maldon salt
Double cream, as required

METHOD
1 Slice the onions very thinly.
2 Heat a little olive oil in large pan and cook the garlic until soft but not browned.
3 Add the onions and salt.
4 Sauté the onions until soft and lightly golden. Make sure all the liquid has evaporated.
5 Place the onion mix in a blender and slowly drizzle in the cream until smooth.

FOR THE BABY ONION GARNISH
12 white baby onions (3 pieces per portion)
2 tsp salt
1L water
1 tbsp granulated white sugar

METHOD
1      Blanch the onions in salt water till al dente. Allow to cool.
2      Slice in half lengthways.
3      Sprinkle sugar on the cut surface.
4      Heat a frying pan with a drizzle of oil, set over a medium high heat.
5      Fry the onions until caramelised.

TO ASSEMBLE
1 Smear the onion puree on the plate.
2 Divide the lamb shoulder between the plates equally and place on top.
3 Garnish with the caramelised baby onions, pickled shallots and a drizzling of sauce.

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