Recipe Inspiration

Ingredients...

40ml vegetable oil

40g Essential Cuisine Lamb Glace (optional)

2x1.5kg boned and rolled shoulders of lamb

Good twist of black pepper

200g peeled and roughly chopped shallots

2 peeled and roughly chopped garlic cloves

2cm peeled fresh ginger, roughly chopped

2 crushed lemon grass stalks

4 kaffir lime leaves

40g Essential Cuisine Asian Aromatic Base

1ltr warm water

125g Essential Cuisine Premier Lamb Jus (made up to instructions)

2tbsp chopped coriander

Method...

1. Preheat your oven to 160 ̊C. Mix the oil and the Essential Cuisine Lamb Glace together, rub into the lamb shoulders, season with the pepper, cover and marinade overnight in the fridge

2. Remove from the fridge 1 hour before required. Heat a non-stick frying pan and seal the lamb on all sides for 4-5 minutes until golden brown. Transfer to a suitable ovenproof dish with a lid

3. In the same pan, gently fry the shallots, garlic and ginger until soft but with not too much colour, add to the lamb with the lemon grass and lime leaves. Deglaze the pan with a little water to release the sediment, add to the dish

4. Whisk the Essential Cuisine Asian Aromatic Base into the water until dissolved, pour onto the lamb, top up with more water if required to cover the meat

5. Bring to the boil on the stove, cover and place into the pre-heated oven. Cook for 2-3 hours, turning occasionally or until the lamb is tender

6. Remove the dish from the oven and allow to cool slightly. Remove the lamb and keep warm. Pour the remaining cooking liquor through a chinois into a clean saucepan, allow to cool until tepid

7. Stir in the Essential Cuisine Premier Lamb Jus and bring to the boil, whisking continuously, simmer for a few minutes. Adjust the consistency by adding more liquid or reducing on a high heat

8. Your Aromatic Slow-braised Shoulder of Lamb is now ready to serve sliced on a bed of rice or noodles with stir fried Asian greens. Pour the rich aromatic jus over the meat and finish with chopped coriander

Chefs Tip

We are using boned shoulders of lamb, but you could cook them on the bone and pull the lamb instead of slicing for a more rustic feel.