Lamb shoulder, creamed polenta, salsa rossa
Ingredients
180g Slow cooked lamb shoulder portion and cooking juices
15g Chicken demi
150g Polenta
30g Salsa rossa
Allergies: Celery & sulphites - from the chicken demi, gluten
Author: Gregory Poole
MOP
- Reheat the lamb in its cooking juices and chicken demi, ensure the lamb is warmed through and nicely glazed with the cooking liquid. Whilst this is cooking, pan fry the flat bread with a touch of olive oil
- To plate up, spread the hummus in the centre of the bowl, top with the lamb and some of the cooking liquid (liquid must be reduced to the consistency that will coat the back of a spoon), place the pickle chunks to the side of the lamb and then finish with the herbs, spring onion, sumac and a drizzle of olive oil
Slow roasted lamb shoulder.
Ingredients
1x Whole lamb shoulder, bone in
5g Thyme sprigs
5g Rosemary sprigs
5g Garlic
2litres Chicken stock
2g Fine salt
2g Black pepper, freshly cracked
MOP
- Place all the ingredients into a gastro tray and then cover the lamb with parchment paper, seal the tray with foil and place in the rational to roast at 160c for 4 hours. The lamb should be soft to touch and easily pulled away from the bone. If this isn’t the case keep the lamb covered and cook longer
- Once cooked, remove the thyme, garlic & rosemary and pull all of the meat whilst the lamb is still warm ensuring the lamb is kept in large pieces and not pulled into thin strips.
- portion the lamb to 180g, this should be about 11 portions from 1 x 3kg lamb shoulder, and then add in the reserved cooking liquid
Salsa rossa.
Ingredients
MOP
Waiters Notes