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Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée

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Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée

Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée




1. Place olive oil, lemon zest, parsley, garlic, salt and pepper into mixing bowl and chop 30 sec/speed 9. 2. Transfer gremolata into a bowl and set aside. 3. Without cleaning mixing bowl, place water into mixing bowl. Cut lamb into 3 even portions and season with salt and pepper. Insert Varoma dish and tray, weigh lamb onto tray, skin side down and ensuring pieces do not overlap, then steam 75 min/Varoma/speed 1. 4. Preheat oven to 200°C. Line a large roasting dish with aluminium foil and set aside. 5. Carefully remove Varoma tray and add spinach to Varoma dish. Steam 3-4 min/Varoma/speed 1, until spinach is wilted. Transfer spinach to a thermal serving bowl or other large bowl, sprinkle with salt and cover to keep warm. 6. Transfer lamb to lined roasting dish, skin side up, and season with thyme, cumin and ground coriander. 7. Roast lamb for 15 minutes (200°C), or until browned to your liking. Remove from oven, cover loosely with foil and rest for 10 minutes before serving. 8. Transfer lamb stock (steaming liquid) in mixing bowl into a sealable container (see Tips). Clean and dry mixing bowl. 9. To make purée while lamb is roasting, place turnip or cauliflower into mixing bowl and chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula. 10. Add cream, milk, vanilla seeds (optional) and salt and cook 20 min/100°C/speed 2. Blend 1 min/speed 1-10, gradually increasing speed from speed 1 to speed 10. 11. Spoon purée onto serving plates, spreading into a circular pool using the back of the spoon. Divide spinach between plates and place in the middle of the purée. Slice lamb and place on top of the spinach, then spoon gremolata over the lamb just before serving.

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Fuente de la noticia: recipecommunity
Fecha de publicación: 21-06-2017 21:25
visto: 5

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