BRINED SLOW-COOKED LAMB WITH HUMMUS, TOMATO SALAD AND MINT SALSA
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
Instructions
- 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).
- 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.
- 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).
- 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.
- Meanwhile, for hummus, blend ingredients in a food processor until a smooth purée forms, adding 1-2 tsp water if necessary. Season to taste.
- 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.
- Serve lamb with hummus, tomato and pickled onion salad, and mint salsa alongside.
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