2. Recipes & Cooking Tips, Katrina Meynink recipe, Lamb & Goat Recipes, Uncategorized
CUMIN AND SICHUAN PEPPER LAMB SHOULDER
Recipe & images: Katrina Meynink
SLOW COOKED CUMIN AND SICHUAN PEPPER LAMB SHOULDER
WITH RICE NOODLES AND GREENS
The beauty in this is the simplistic preparation and the hands-off cooking. Its show stopping eating at its finest. The key is a very long, (overnight is easiest) 12 hour cook of the lamb so it gives way at the mere suggestion of a fork; and the delectable mouth tingling warmth rather than spicy heat of the cumin and Sichuan crust.
The DIY serve yourself nature of this makes it perfect for entertaining family and friends. Pop it on just before you go to bed and have this resting late morning ready for a long lunch.
Ingredients
1 Meat at Billy’s lamb shoulder, approx. 2.4kg at room temperature
3 tbsp dark sweet soy sauce
1 tbsp oyster sauce
1 clove garlic, crushed
3 tbsp each cumin seeds, Sichuan peppercorns
Salad
1 continental cucumber, shredded
½ cup each mint and coriander leaves, roughly chopped
½ cup fried shallots
Dressing
½ cup kewpie mayonnaise
3 tbsp dark sweet soy sauce
1 tbsp of remaining spice mixture
Lime juice to season
To serve
Vermicelli noodles, cooked according to packet instructions
Cos lettuce, trimmed, leaves thoroughly washed
Extra fried shallots
Method
Lightly toast the spices until fragrant. Add to a spice mill or use a mortar and pestle to grind the spices and release the oils. Reserve ½ -1 tbsp of the spice mix for the dressing
Combine the dark sweet soy, oyster sauce and crushed garlic in a bowl. Smear over the top of the lamb. Using your hands, gently press the cumin and Sichuan spice mix over the top of the lamb, pressing down gently to form a crust.
Place the lamb in a roasting tin. Gently pour in water or chicken stock around the base of the lamb, being careful not to splash the lamb and wash off any of the crust.
Cover lamb with baking paper then two layers of foil, sealed tightly to prevent evaporating moisture leakage. Its important to retain as much moisture as possible. Then place in the oven for 12 hours at 100°C
Let it sit on the bench while you prep the salad elements.
Combine the dressing ingredients in a bowl and set aside.
Add the salad ingredients to a bowl and toss gently to incorporate. Set aside.
To serve add all the elements to a large platter. Let people serve themselves ensuring they are layering rice noodles in lettuce with some shredded lamb, the cucumber salad, and a drizzle of the dressing. Eat immediately and repeat.