Tanya's Bejewelled Lamb takes center stage in this week's cook-up! It's a toast to not just scrumptious food, but the bliss of savouring it with good company and a fine glass of wine.
Leave the take-out menus in the drawer this Sunday, we're becoming home chefs! Tanya's Bejewelled Lamb is sure to turn your kitchen into the hottest spot in town. Are you in for an evening of flavor and friendship?
Tanya’s Bejewlled Lamb
6 Servings | Prep Time: 20 minutes | Cook Time: 6 hours
The lamb takes between 5 and 6 hours to cook so you’ll need to start this dish well in advance
INGREDIENTS:
3 kg boneless lamb shoulder
2 tbsp sea salt
4 litres olive oil
1 bunch of thyme
1 head of garlic, unpeeled halved widthways
4 fresh bay leaves
Seeds from 1 pomegranate
80 gm (/2 cup) pine nuts, lightly roasted
80 gm (½ cup) currants, soaked in warm water for 10 minutes, then drained
½ bunch of mint, leaves picked, coarsely torn
Labne
200 gm natural yoghurt
Parsnip cream
40 gm butter
4 large parsnips, peeled, core removed, finely sliced
500 ml (2 cups) milk
200. gm sour cream
100 ml olive oil
Roasted spice mix
1tosp each of fennel seeds and coriander seeds, lightly roasted
1 tbsp pumpkin kernels, lightly roasted
½ tbsp cumin seeds and caraway seeds, lightly roasted
1 tsp black peppercorns
INSTRUCTIONS:
Season lamb with sea salt and ½ tsp freshly ground black pepper. Place in a large saucepan over low heat, cover with oil add thyme, garlic and bay leaves, weight down lamb with a heavy plate and simmer gently until meltingly tender (5-6 hours). Cool.
Meanwhile, for labne, place yoghurt in a muslin-lined sieve placed over a small bowl and stand in the refrigerator to drain (about 2 hours). Transfer to a bowl and whisk in a little salt and white pepper to taste. Cover and refrigerate until required.
For parsnip cream, melt butter in a saucepan over medium heat, add parsnip and sauté until tender (about 15 minutes). Add milk, simmer for 5 minutes, season to taste and cool to room temperature. Place in a blender and blend until smooth, add sour cream and blend again. With motor running, add olive oil in a steady stream. Keep warm.
For roasted spice mix, combine ingredients in a mortar and, using a pestle, coarsely grind, then season to taste and set aside.
Remove lamb from oil and coarsely shred. Smear a large tablespoon of parsnip cream on each plate, scatter over lamb, then spice mix. Place dollops of labne on and around lamb, scatter over pomegranate seeds, pine nuts, currants and mint, season with sea salt and serve.
