The Lamb who takes away the sins of the world leaves us to take His place at the right hand of the Father, and we here celebrate in the restaurant with.... lamb.
In fine memory and anticipation of Holy Communion tomorrow.
A gentleman from a rival supplier came by to visit the kitchens. I say 'rival' in a friendly way. His supplies may not have the same qualities but are a fine enough back-up on occasion.
So he showed us a recipe and guided the chef. He'd got his hands on Matt Moran's famous lamb shoulder recipe to share with us. For those so inclined to take their time in the kitchen - I know some of you do - here is what we are serving tonight and how we prepared it.
This impressive yet simple dish pairs perfectly with the toasted caramel notes of the new James Boag Epicurean RED.INGREDIENTS:Brine solution80 grams of salt100 grams of sugar2000 ml of water1 teaspoon of black pepper1 teaspoon of Juniper berries2 cloves
The Lamb1 lamb shoulder on the bone (about 1.3 kg), trimmed25 ml of vegetable oil1 bulb garlic4 sprigs of rosemary1 tablespoon of table salt1 litre of lamb stockMETHOD:1. In a mortar and pestle, crush the juniper berries, clove and black pepper.2. Bring water to a boil and add salt, sugar, and crushed spices.3. Once the salt and sugar has dissolved, remove from heat and allow to cool.4. Strain through a fine sieve to remove the crushed spices.5. Once cold, cover the lamb shoulder in the brine solution and leave in the fridge for 3 hours.
6. Remove lamb and place into a deep baking tray.7. Pick the rosemary, reserving the stalks, and chop the garlic and rosemary and mix with the salt and vegetable oil.8. Rub the rosemary mix over the lamb.9. Pour the lamb stock into the tray, up to halfway up the lamb shoulder.10. Place a sheet of baking paper over the whole tray and then tightly wrap in foil.
11. Place in a 100 ˚c oven for 10 hours, or until the lamb is tender and falls off the bone.12. Remove foil and pour 1/2 the lamb stock through a fine sieve into a container.13. Cover the lamb with foil and place into the fridge to cool.
14. While cooling, skim the fat from the lamb stock and place on the stove.15. Bring to a boil and reduce by half.16. Turn oven up to 180 ˚c and add reduced stock to lamb and place in oven, uncovered until the lamb is golden brown.17. Remove from stock and serve, accompanied by a cold James Boag Epicurean RED.
And while you are sitting, eating your fill, perhaps you would like to see a few more fine recipes and some excellent Tasmanian Touring route suggestions. Have a squiz at the James Boag exhibits.
Wash it all down with fine drink from the Tavern.