Qbara's Slow Cooked Lamb Shoulder Marinated with Yoghurt and Herbs
1 whole lamb shoulder
FOR THE PICKLED SHALLOTS
500ml vegetable stock
15ml rice vinegar
6 ml soy sauce
40g caster sugar
The zest of 1 lime
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
40g fresh zaatar
30g Maldon salt
40g garlic cloves
200ml date syrup
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
2kg white onions, roughly chopped
1kg red and yellow capsicums, sliced
1 garlic head, halved
5 thyme sprigs
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
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
1 tbsp granulated white sugar
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.
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.