BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA

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BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA
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Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
Course Main Dish
Prep Time 1 hour
Cook Time 4 hours
Passive Time 3 hours
Servings
Ingredients
  • 1 lamb shoulder bone-in (about 1.3kg), trimmed
  • 2 cloves garlic bruised
  • 1 rosemary sprig
  • 1.5 litres chicken stock
Tomato and pickled onion salad
  • 1/2 Spanish onion thinly sliced
  • 75 ml chardonnay vinegar
  • 50 ml rice wine vinegar
  • 3 tsp caster sugar
  • 1 tsp coarsely chopped ginger
  • 1/2 long red chilli halved
  • 1/2 garlic clove
  • Pinch mustard seeds
  • Pinch black peppercorns
  • 1 clove
  • 2 tbsp grapeseed oil
  • 250 g cherry tomatoes halved, 1 punnet
  • 80 g canned chickpeas drained and rinsed
  • Small handful herbs such as basil, coriander, mint and flat-leaf parsley
  • 3 tsp lemon juice mixed with
  • 1 tsp Dijon mustard
Hummus
  • 150 g canned chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove blanched
  • Juice of 1/2 lemon
  • 1 tsp ground cumin
Mint salsa
  • 1 cup mint firmly packed
  • 1/2 cup flat-leaf parsley firmly packed
  • 1 garlic clove chopped
  • 70 ml grapeseed oil
  • 1 tbsp chardonnay vinegar
Votes: 0
Rating: 0
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Instructions
  1. For brine, bring ingredients and 3 litres of water to the boil in a saucepan. Set aside to cool, then chill in the refrigerator (45 minutes to 1 hour).
  2. Place lamb in a container, pour in brine to cover, place a plate on top to keep submerged and refrigerate for 3 hours to lightly brine. Remove lamb and pat dry with paper towels.
  3. Preheat oven to 110C. Place lamb in a deep roasting pan with garlic, rosemary and chicken stock. Cover with foil and braise until meat is falling off the bone (6-7 hours).
  4. For tomato and pickled onion salad, place onion in a bowl. Combine vinegars, sugar, ginger, chilli, garlic, spices and 120ml water in a saucepan and bring to the boil. Strain liquid through a fine sieve over onion, reserving pickling liquid for another use. Cover with plastic wrap and set aside until completely cold (30-40 minutes). Drain onion, place in a bowl with remaining ingredients and toss to combine.
  5. Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
  6. For mint salsa, process mint, parsley, garlic and grapeseed oil in a food processor until smooth. Transfer to a bowl, stir in vinegar, season to taste.
  7. Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.
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