DEBONED
LAMB SHOULDER

With Rocket Salad, Sweet Corn Puree, Potato and Baby Marrow Rosti, Pickled Cucumber and Wintermelon, Beetroot Foam.


Published with permission from Seline van der Wat. All rights reserved.

FOR THE LAMB SHOULDER

Ingredients :

  • 2 x Lamb shoulder – low and slow, cut into medallions

  • Robertsons Combination: 8ml Ground Cumin and 5ml Cayenne Pepper

  • Zest and juice of 1 lemon

  • 80ml finely chopped peppadews

  • 100g toasted almond flakes

  • 80ml olive oil

  • Salt and Pepper

Equipment :

  • Dish Towel, cutting board, knife

Method :

Sprinkle the cumin and cayenne pepper (plus salt and pepper) onto the inside of the lamb shoulder. Sprinkle the lemon zest and juice over. Sprinkle the peppadews and almond flakes in and roll tightly. Brush with olive oil, salt and pepper and bake in the Green Egg at 100 degrees for 3-4 hours until cooked.

FOR THE ROCKET SALAD :

Ingredients :

  • 10g wild rocket

  • half a lemon

  • 5ml sesame seeds

  • 15ml olive oil

Equipment :

  • Mixing bowl

Method :

Combine in a mixing bowl.

FOR THE SWEETCORN PUREE

Ingredients :

  • 1/2 an onion, finely diced

  • 1 garlic clove, crushed

  • 50g butter

  • 50ml cream

  • 2 corn on the cob

  • 5ml Robertsons cumin

  • salt and pepper

Equipment :

  • Small saucepan, stick blender, sieve, spatula, mixing bowl.

Method :

Cut the corn off the cob while you sauté the onion and garlic in the butter. Add the corn and spices and sauté off for 2 minutes. Add the cream and cook until the corn is totally cooked. Strain off most of the cooking liquid. Blend the corn with the stick blender. Add some of the cooking liquid back as required for consistency reasons. Strain through the sieve and set aside for plating.

FOR THE POTATO AND BABY MARROW ROSTI

Ingredients :

  • 1 potato, grated

  • 1 baby marrow

  • 5ml Dijon mustard

  • 10ml Robertsons thyme leaves

  • 5ml Robertsons crushed garlic

  • Salt and Pepper

  • 100ml Olive Oil

Equipment :

  • Dish towel, mixing bowl, spatula, pizza stone for Green Egg 

Method :

Mix the garlic salt and fresh thyme leaves into the mash. Roll into little balls and stuff a cube of the feta in the middle. Dip into the flour, then into the egg and then into the panko bread crumbs before frying for 4 minutes until brown.

FOR THE PICKLED CUCUMBER AND WINTERMELON

Ingredients :

  • 8cm cucumber

  • 1/2 wintermelon, peel and seeds removed

  • 100ml apple cider vinegar

  • 100ml boiling water

  • 5ml Robertsons thyme

  • 5ml fresh mint leaves

  • 5ml mustard seeds

  • 100ml castor sugar

Equipment :

  • Cutting board, knife, mixing bowl 

Method :

Cut the cucumber and wintermelon into 1cm cubes. Mix with the rest of the ingredients in a mixing bowl. Strain before serving.

FOR THE BEETROOT FOAM

Ingredients :

  • 300ml fresh beetroot juice

  • 10ml lemon juice

  • 10ml soy lecithin granules

Equipment :

  • Stick blender, mixing bowl, tablespoon

Method :

Combine ingredients in a mixing bowl. Agitate with the stick blender until all granules have disintegrated. Scoop the foam off the top and serve.

FOR SERVING

Ingredients :

  • 2 Nasturtium Flowers

  • Micro Kohlrabi leaves (or mustard/basil/beetroot micros)

Equipment :

  • Rectangular serving plate, 2 Tablespoons

TO BE MADE BEFOREHAND

  • 1 x Lamb shoulder recipe as above, cook for 3-4 hours

  • 1 x sweetcorn puree recipe, made before and placed in a bowl with a tablespoon