Name: Rick Shores’ slow roasted lamb shoulder with yellow bean, cumin and chilli
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 4
Ingredients: 80 ml sunflower oil (1/3 cup); 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 chicken stock, preferably unsalted (see note) (4 cups); 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)

“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

80 ml sunflower oil (1/3 cup)

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 chicken stock, preferably unsalted (see note) (4 cups)

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

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

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Nick Banbury

Ingredients

Method

Main

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