"There's a reason we brine foods, and it's something I do often these days - it puts a lot of moisture into the meat while seasoning it at the same time," says Matt Moran. "This is our biggest-selling dish at Chiswick. We use lamb from my family farm."
- 1 lamb shoulder, bone-in (about 1.3kg), trimmed
- 2 cloves garlic, bruised
- 1 rosemary sprig
- 1.5 litres chicken stock
- 400 gm fine salt
- 260 gm caster sugar
- 1 tsp each black peppercorns, juniper berries and cloves
Tomato and pickled onion salad
- 1/2 Spanish onion, thinly sliced
- 75 ml chardonnay vinegar
- 50 ml rice wine vinegar
- 3 tsp caster sugar
- 1 tsp coarsely chopped ginger
- ½ long red chilli, halved
- ½ garlic clove
- Large pinch each of mustard seeds and black peppercorns
- 1 clove
- 2 tbsp grapeseed oil
- 250 gm (1 punnet) cherry tomatoes, halved
- 80 gm canned chickpeas, drained and rinsed
- Small handful herbs, such as basil, coriander, mint and flat-leaf parsley
- 3 tsp lemon juice mixed with
- 1 tsp Dijon mustard
- 150 gm canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 garlic clove, blanched
- Juice of ½ lemon
- 1 tsp ground cumin
- 1 cup (firmly packed) mint
- ¼ cup (firmly packed) flat-leaf parsley
- 1 garlic clove, chopped
- 70 ml (3½ tbsp) grapeseed oil
- 1 tbsp chardonnay vinegar
- 1For brine, bring ingredients and 3 litres of water to the boil in a saucepan. Set aside to cool, then chill in the refrigerator (45 minutes to 1 hour).
- 2Place lamb in a container, pour in brine to cover, place a plate on top to keep submerged and refrigerate for 3 hours to lightly brine. Remove lamb and pat dry with paper towels.
- 3Preheat oven to 110C. Place lamb in a deep roasting pan with garlic, rosemary and chicken stock. Cover with foil and braise until meat is falling off the bone (6-7 hours).
- 4For tomato and pickled onion salad, place onion in a bowl. Combine vinegars, sugar, ginger, chilli, garlic, spices and 120ml water in a saucepan and bring to the boil. Strain liquid through a fine sieve over onion, reserving pickling liquid for another use. Cover with plastic wrap and set aside until completely cold (30-40 minutes). Drain onion, place in a bowl with remaining ingredients and toss to combine.
- 5Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
- 6For mint salsa, process mint, parsley, garlic and grapeseed oil in a food processor until smooth. Transfer to a bowl, stir in vinegar, season to taste.
- 7Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.