This recipe of Slow-Roasted Brined Lamb Shoulder on Herb Nest is by Winning Appliances culinary expert, Nadia Fonoff!
What better way to celebrate the start of the Christmas season than with a collection of recipes that provide the perfect centrepiece for the dining table?
The incredibly talented culinary experts Russell Crosdale, Nadia Fonoff and Gianni Carrieri from Winning Appliances, Australia’s leading kitchen and laundry specialist and Appliances Online, Australia’s largest online appliance retailer, are sharing their most loved recipes perfect for Christmas gatherings around the table.
We’ve listed below the recommended appliances to best prepare these recipes. Approaching the holiday season, we thought these would be great for your readers to make their mouths water.
With these show-stopping Christmas recipes, we’ve got your readers set for a delicious Christmas or even summer meal.
The appliance used: Gaggenau 76cm 400 Series Pyrolytic Built-In Oven and Gaggenau 90cm 400 Series Full Surface Induction Cooktop
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.
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.
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.
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.
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.
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.
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.
Hot air is Gaggenau's terminology for fan forced.
Ingredients
Directions
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.
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.
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.
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.
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.
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.
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.
Hot air is Gaggenau's terminology for fan forced.
Notes
Looking for more Christmas recipes? We’ve compiled them for you! Check this out: Best Christmas Desserts
