Nigel’s Spice Mix
200g Zaatar spice
15g Pimenton de la vera
Mix together and reserve
Pulled lamb shoulder
1kg lamb shoulder
10ml Oil
5 nos peppercorn
5nos bay leaf
50g Onion
50g Carrots
50g Celery
50g Leeks
50ml Tomato paste
10g Rosemary
10g Garlic
10ml Vinegar
1 liter lamb stock
Salt to taste
-Sear the lamb
-Roast the vegetables
-In a pressure cooker, add oil. Once hot-add bay leaf, rosemary, peppercorn, garlic.
-Add Roasted vegetables tomato paste, stock, vinegar and bring to a boil.
-Add the pulled lamb shoulder. Cover and Cook for 45 minutes on medium heat.
-Open and pull. Season with salt and spice mix.
Lamb rack
12 pieces with clean French and 10g meat
Salt
Puff pastry
2 sheets
Few flakes maldon salt
3 eggs for basting
Wild mushroom puree
300g assorted wild mushrrom
2g fermented black garlic
2g thyme
5g Xantana
10ml Corn Oil
Salt to taste
-Sear the Mushrooms in oil with thyme
-Remove thyme, season and blend with Xantana
To Assemble
15 pcs grape vine leaves
-Sear the lamb rack and cover with a thin layer of pulled lamb
-Cover with Grapevine leaves.
-Roll out and cover with short crust pastry evenly.
-Baste with egg and few flakes of Sea salt flakes at 200°C
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