“Ben Berei’s slow-roasted lamb’s shoulder at Rick Shores is packed with spice; I’d love to make it at home.”
Erin Young, Labrador, Qld
Ingredients
Braised lamb shoulder
Method
Main
1.For braised lamb shoulder, preheat oven to 160C. Place stock, yellow bean paste, shaoxing, soy sauce, kecap manis, cumin, chilli powder, five spice, sugar and rosemary in a saucepan over medium-high heat and bring to a simmer. Place lamb in a deep roasting pan or casserole that holds it snugly, pour on stock mixture, cover tightly with foil and braise in oven until very tender (3-3¼ hours). Increase oven to 200C, remove foil and roast, basting twice until browned and glazed (15-20 minutes). Remove lamb from liquid and set aside to rest. Skim fat from the surface of the braising liquid, then simmer 200ml of the liquid in a large frying pan over high heat until reduced by half (2½ -3 minutes). Freeze remaining for another use.
2.Meanwhile, heat sunflower oil in a small frying pan over medium heat. Add rosemary and fry, stirring, until almost crisp (20-30 seconds). Transfer with a slotted spoon to paper towels to drain. Reduce heat to low, add garlic to pan and stir until it starts to turn golden (1-1½ minutes). Drain on paper towels.
3.Scatter lamb with fried rosemary and garlic, chilli and coriander, season to taste and serve with reduced sauce.
The sauce will become too salty if you use a salted chicken stock, if your stock is salted, you can reduce the amount of soy.Yellow bean paste is available from Thai and select Asian food stores. Korean chilli powder from Korean food stores. The oyster-cut of the lamb shoulder is where the shank and top of the thigh knuckle have been removed; ask your butcher to do this for you.
Notes
