Foodstyle Review Magazine
The title is deliberately deceptive and all it needs is the bread sauce to give this recipe a Mrs Beeton, 19th century, tone.
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
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
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.
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
2015 Foodstyle Review. All