MasterClass Episode 2 - Braised shoulder of Lamb with prune and cauliflower
Braised shoulder of Lamb with prune and cauliflower
Recipe by Josh Emett
1 Lamb shoulder (bone in)
1 clove Garlic (slice)
20 g ginger (thin shavings)
100 g dried prunes (pitted)
10 ml Olive oil
40 ml cider vinegar
20 ml Honey
100 ml whisky
250 ml Campbell's Real Stock Chicken
1 Lemon (zest)
Trim the excess fat off the lamb then seal on all sides in a hot pan until golden.
Place the garlic, ginger in a pan sweat them down until cooked then deglaze with cider vinegar, add honey, and then the whisky, reduce by half.
Add the lamb grated nutmeg and prunes back in and cook at 150' for approx. 1½- 2 hours until tender.
Rest in the liquid at ambient temperature until cool, remove the lamb and cool separately.
Cut half the large cauliflower in to fleurets about golf ball size, rub in olive oil and the ground cumin and coriander.
Place in a hot pan and roast all over until golden brown.
Grate the cauliflower to the texture of cous cous, add zest of one lemon, salt, chopped parsley, mint and a drizzle of olive oil.
Serve the lamb family style on a large platter or board, sprinkle the grated cauliflower over the top.