Mandy Hall's Buttermilk Brined Lamb Shoulder Recipe
This recipe is like my best of, a combination of all the great and hugely flavoursome Lamb Shoulder dishes that I have eaten and made over the years - imagine all the joy...
This recipe is like my best of, a combination of all the great and hugely flavoursome Lamb Shoulder dishes that I have eaten and made over the years - imagine all the joy when we paired it with the creamy acidic lush Woodside Cheese Wrights Goat Curd, it took a favourite to new, dizzying heights.
This ingredient list is deceptively simple how much the final dish will overflow with flavour. Get ready to impress your diners!!
~ Mandy Hall
For full flavour the Lamb should marinade for 24-36 hours.
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Ingredients
2 kg lamb shoulder (bone-in)
Marinade
300ml Buttermilk
3TB salt
80 ml Olive Oil
5 green Chills - I have used long, mild chillies for this recipe
2TB Smoked Paprika
2TB Coriander Seeds - slightly crushed
3TB ground Cumin
1.5 Tb Dijon Mustard
1/2 bunch each of fresh green herbs, we have used Parsley, Thyme & a small amount of Sage
8 Golden Shallots, peeled and halved.
Topping
125g Woodside Cheese Wright's Goat Curd
Pomegranate Arils
1/2 bunch Mint - chopped
1/2 bunch Coriander - chopped
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Marinade Steps
- In a mixing bowl, mix all the marinade ingredients (except the shallots) together and let sit for 10 minutes, find a snaplock bag or covered container large enough to contain the shoulder, place the shoulder in the container and pour over the marinade, making sure you cover and rub it over, fully. Place the lamb in the fridge for 24-36 hours and turn at least twice, more often if you think of it.
Cooking Steps
- When the lamb has fully marinated, remove it from the fridge, preheat your oven to 180C.
- Tear off a 60cm (rough guide) piece of baking and two sheets of foil, each around 80 cms.
- Lay the foil on your bench, overlap the two pieces in the centre so that you have an extra-wide, strong foil base, place the sheet of baking paper down, arrange the shallots in the centre of the baking paper, remove the lamb from the container and place on top of the shallots, pour over most of the residual marinade.
- Start by blanketing the lamb with the layer of baking paper, then using the foil, wrap and enclose tightly. Place on a tray and into the oven to bake for 3 hours - you will know it's done when you insert a fork through the foil and into the lamb, twist the fork if there's no resistance from the lamb, it's ready to go. Increase the heat to 200 C, unwrap the foil and paper to expose the top 2/3rds of the lamb and place back in the oven for 15 minutes to brown. Remove and leave to rest for at least 30 minutes.
- Whilst the lamb is resting, chop your herbs, get your arils and a large serving platter ready.
- Place the lamb & the cooked shallots on the platter, top with fresh herbs, pomegranate, and finally, the curd, serve immediately.
- We suggest serving with a very simple green salad and perhaps some potatoes made just the way you like, after all, it's your dish now!
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