Slow Cooked Lamb Shoulder with shiraz & Pepperberry Jus
Recipe by: Ben Dowling from Tulum Store
One with the lot. Slow cooked lamb shoulder with honey glazed celeriac, Romanesco cauliflower, basil and pistachio pesto with a Shiraz and Tasmanian pistachio pepperberry jus.
- Winter, Spring
Lamb Shoulder
1 x rolled boneless Torello Farm lamb shoulder
350ml Shiraz (Old Man Sun used for this dish)
1tbsp Tasmanian pepperberries
1 tsp black peppercorns
1tsp Szechuan peppercorns
2 large sprigs rosemary
1 tbsp sea salt
1 carrot peeled and roughly chopped
2 sticks celery roughly chopped
1 large brown onion roughly chopped
3 bay leaves
Vegetables
1 Romanesco Cauliflower (if unavailable regular cauliflower will work great).
1 Celeriac
Olive oil
Local honey (Pure Peninsula Honey used for this dish)
Sea salt
Sauce
Cooking juices from the roast lamb.
2 shallots diced
3 large cloves of garlic diced
2 sprigs rosemary finely chopped
50g cold butter
1 tbsp red currant jelly
1 tsp pink peppercorns
Sea Salt
Pesto
1 bunch English spinach
1 bunch basil
50ml olive oil
½ cup grated pecorino (parmesan will work if pecorino unavailable)
1 lemon zest & half a lemon juice
1 cup roasted pistachio
Sea salt
Lamb shoulder
Preheat oven to 190 C.
Add your peppercorns to a mortar and pestle or a spice grinder and grind until smooth. (Tasmanian pepperberry can easily be sourced online and from some supermarkets and retail stores).
In a deep roasting pan place the lamb shoulder in the centre. Drizzle with olive oil and rub the sea salt and peppercorn mix all over. Add your rough chopped carrot, celery and onion, bay leaves and rosemary around the lamb and toss to coat in the residual oil and spices. Place into oven and roast for 25 mins or until some golden caramelisation begins to appear. Remove from oven and turn down to 150 C.
Add the Shiraz to the roasting pan and stir through vegetables. Then fill the pan up with water until it comes 2/3 of the way up the lamb shoulder. Cover with baking paper and then aluminium foil then place back into the oven for 3.5 hours.
Remove from oven and gently transfer lamb to a tray for resting. The cooking liquid can be strained through a fine sieve into a container and put to the side. As it cools the fat will separate to the top of the container and can be skimmed off with a ladle leaving behind a shiraz lamb stock. This fat can be used for other cooking applications in the future like roasting potatoes.
Vegetables
Both Vegetables can be prepared in advance and then warmed when you are ready to serve.
Peel the celeriac and cut into quarters. Make small slits with a knife 2mm apart down the celeriac wedges. Don’t cut all the way through, leave a small space at the bottom so they don’t fall apart. Drizzle with olive oil and honey then season with a pinch of sea salt. Roast at 190 C for 20-25 mins until golden brown and place aside to reheat later when serving.
Cut Romanesco cauliflower into florets. Coat with olive oil and sea salt and roast at 190 for 8-10 mins until tender and place aside to reheat when serving.
Pesto
Add your olive oil, basil and spinach to a mortar and pestle (or food processor) with a pinch of salt and grind until smooth and fragrant. Add the pistachios, pecorino and lemon grind until all ingredients are incorporated into the pesto and it reaches your desired smoothness.
Peppercorn Jus
Place a saucepan over medium heat. Add a small splash of extra virgin olive oil then add your shallots and a small pinch of sea salt and Sautee until softened. At this point add your rosemary and garlic and continue to sautee over medium heat until the garlic begins to slightly colour. Pour in your shiraz lamb stock and red currant jelly and reduce cooking liquid by 2 thirds until the sauce becomes viscous and rich. While simmering add your cold butter and continue to stir until the butter is emulsified into the sauce. Stir through the pink peppercorns and it’s ready to serve. This is best done right before serving.
Plating
Carve lamb into generous pieces and coat generously with the sauce. On a separate plate spread a layer of pesto on the base and stack your celeriac and cauliflower around to be shared from the centre of the table. Pour yourself a glass of Shiraz and enjoy.