Rick Shores' slow roasted lamb shoulder with yellow bean, cumin and chilli


"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

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

80 ml (1/3 cup) sunflower oil 4 rosemary stalks, leaves stripped 3 garlic cloves, thinly sliced on mandolin 2 dried long red chillies, dry-roasted, finely chopped ½ cup (loosely packed) coriander leaves   Braised lamb shoulder 1 litre (4 cups) chicken stock, preferably unsalted (see note) 300 ml yellow bean paste (see note) 300 ml Shaoxing wine 150 ml soy sauce 150 ml kecap manis 2 tsp cumin seeds 2 tsp Korean chilli powder (see note) 1 tsp Chinese five spice powder 1 tsp raw caster sugar 4 rosemary sprigs 1.4 kg oyster-cut lamb shoulder (see note)

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2016

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool