Foodstyle Review Magazine

 

Boiled lamb

The title is deliberately deceptive and all it needs is the bread sauce to give this recipe a Mrs Beeton, 19th century, tone.

On the contrary, the flavour of this dish is very contemporary and packs a flavour punch with a savoury reduction sauce and a herb flavoured mayo. Serve hot or cold. And if you can’t boil lamb then just give up cooking now.

Ingredients
Lamb leg or shoulder (bone in and sized to suit the number of diners)

Stock: Enough water to cover lamb; 1 onion, 1 carrot diced; 1 celery stick diced; 1 tbsp whole black peppercorns; a bay leaf

Sauce: 1 cup (250ml balsamic vinegar (or soy); 1 cup (250ml) beef stock; 1 cup (250ml) of red wine; 1 cup sugar (220g)

Mayo: 1 cup (or more) neutral oil; 1 egg yolk; 1 tbsp of vinegar or lemon; 1 tbsp chopped mint leaves

Buttered hamburger buns – one per serving
Garnish: 1 tsp Lemon or orange zests; 1 tbsp red pepper zests; handful of mint leaves

Method

Lamb – simmer in enough water to cover the meat with the diced onion, whole black peppers, carrot, celery and a bay leaf. Cook until the meat falls off the bone. While still warm, shred it with a pair of forks and put aide in a bowl (refrigerate if serving cold).

While the lamb cooks, prepare the sauce, mayo, and buns. 

Sauce
The following ratio of four, equal sauce ingredients is good for a variety of flavoured reduction sauces. Always start with a cup (250ml) of balsamic vinegar (or soy); a cup (250ml) of beef stock; and a cup of sugar (about 220g). The fourth cup (250ml) is your choice – such as wine.
Reduced these liquids at a simmer until half the volume and the sauce has become reasonably ‘syrupy’. 


Mint mayonnaise 
Make a basic mayo: For every cup (250ml) of neutral oil you need one egg yolk. This makes a nicely textured emulsion. The more oil you beat into it, the thicker it gets, but the 250ml/egg yolk is classic and works.

First whisk the egg yolk with a tsp of water. Add a tsp of lime juice or white vinegar. Add a flavour at this stage if you want (e.g. French mustard). For this recipe we used chopped mint for flavouring, which was stirred into the finished mayo.

Remember to always pour the oil in slowly while beating/whisking.

When ready to serve, add lemon/lime zests and red pepper to the shredded meat and pour over the reduced sauce and mix.

Place whole mint leaves (this really makes a difference to the flavour) on top of the buttered buns. Spoon on the lamb mixture and add a dollop of mint mayo.

Bloody nice!




     

Autumn 2015

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