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Slow-roasted Brined Lamb Shoulder on Herb Nest

RatingDifficultyAdvanced
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Prep Time1 hr 20 minsCook Time5 hrsTotal Time6 hrs 20 mins
For the brine:
 4 liters water
 1 cup (290g) coarse salt
 1 cup (220g) caster sugar
 10 juniper berries
 10 cloves
 6 bay leaves
 1 tsp black peppercorn
For the lamb:
 3kg lamb shoulder, bone in, trimmed
 8 cups (2 liters) chicken stock
 ½ cup (125ml) white wine
 1 garlic bulb, halved
 2 bay leaves
 1 sprig rosemary
 2kg Jerusalem artichokes or kipfler potatoes, washed
For the herb sauce:
 2 cups firmly packed parsley leaves
 ½ cup firmly packed mint leaves
 2 tbsp picked thyme leaves
 3 garlic cloves, crushed
 3 anchovy fillets
 1 tbsp Dijon mustard
 1 cup (250ml) olive oil
 2 tbsp chardonnay or white wine vinegar
 2 tsp caster sugar
 1 cup (250ml) vegetable oil, extra
 Fresh bay leaves, rosemary, thyme to serve
Method:
1

In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to a boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.

2

Drain lamb and transfer to a deep oven tray. Discard brine. To lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.

3

After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.

4

Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.

5

Preheat a separate oven to 230°C (210°C hot air). Pour extra vegetable oil into a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to the oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to a full surface grill with hot air at 220°C.

6

Remove the lamb from the combination steam oven and transfer it to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn the artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.

7

To serve, place the lamb on a serving plate with artichokes or potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce.

Notes:
8

Hot air is Gaggenau's terminology for fan forced.

Ingredients

For the brine:
 4 liters water
 1 cup (290g) coarse salt
 1 cup (220g) caster sugar
 10 juniper berries
 10 cloves
 6 bay leaves
 1 tsp black peppercorn
For the lamb:
 3kg lamb shoulder, bone in, trimmed
 8 cups (2 liters) chicken stock
 ½ cup (125ml) white wine
 1 garlic bulb, halved
 2 bay leaves
 1 sprig rosemary
 2kg Jerusalem artichokes or kipfler potatoes, washed
For the herb sauce:
 2 cups firmly packed parsley leaves
 ½ cup firmly packed mint leaves
 2 tbsp picked thyme leaves
 3 garlic cloves, crushed
 3 anchovy fillets
 1 tbsp Dijon mustard
 1 cup (250ml) olive oil
 2 tbsp chardonnay or white wine vinegar
 2 tsp caster sugar
 1 cup (250ml) vegetable oil, extra
 Fresh bay leaves, rosemary, thyme to serve

Directions

Method:
1

In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to a boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.

2

Drain lamb and transfer to a deep oven tray. Discard brine. To lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.

3

After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.

4

Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.

5

Preheat a separate oven to 230°C (210°C hot air). Pour extra vegetable oil into a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to the oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to a full surface grill with hot air at 220°C.

6

Remove the lamb from the combination steam oven and transfer it to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn the artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.

7

To serve, place the lamb on a serving plate with artichokes or potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce.

Notes:
8

Hot air is Gaggenau's terminology for fan forced.

Notes

Slow-roasted Brined Lamb Shoulder on Herb Nest
IngredientsDirections

Written by:
Jarrod
Published on:
December 12, 2022

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