Pulled Leg Of Lamb with Home Made Naan Bread

Pulled Leg Of Lamb with Home Made Naan Bread

Course Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 8

Ingredients
  

Lamb

  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving

Naan

  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten

Instructions
 

  • For the Lamb, pat the lamb dry with paper towels.
  • In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  • When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  • Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  • For the naan - Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  • Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  • Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point, using plenty of flour to avoid sticking.
  • Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs - around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.
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Posted on Categories Lamb

Spiced Rib Eye Steak With Onion Rings

Spiced Rib Eye Steak With Onion Rings

Course Main Dish
Cuisine Modern Australian, Sth American
Servings 4

Ingredients
  

Steak

  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • Canola oil for frying

Onions

  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper

Instructions
 

  • In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, chilli powder and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.
  • When you are ready to cook, remove steaks from fridge and allow to come to room temperature.
  • Start to make onion rings: Pour oil into a large saucepan and heat over medium-high heat (or use a deep fryer) until 180C.
  • Put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chilli powder, cayenne, cumin, and pepper.
  • Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.
  • Heat a pan (or BBQ) over medium-high heat. Grill steaks, turning once, until medium rare, about 12 minutes. Remove and rest from around half the cooking time. Serve with onion rings.
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Posted on Categories beef