MIDDLE EASTERN, CHERMOULA RUBBED LAMB SHOULDER

Served with fattoush salad.

Serves 2- 4 as a main course

Preparation & Plating

1 Ovation oyster shoulder
Chermoula paste mix
Chermoula crust mix
Fattoush salad

Method

Rub the oyster shoulder with a small amount of chermoula spice mix and generously season with salt. Vacuum seal and cook in a water bath at 80ºC for 7½ hours, then chill and hold until required.
To serve remove the cooked shoulder from the bag and liberally coat with the chermoula crust.
Place into the oven, (I prefer to use a wood fired pizza oven) and bake for 30-40 minutes until the shoulder is fully reheated. Ideally 70ºC. Use a temperature probe if available.
Serve either whole or carved with fattoush salad.

Chermoula paste mix

25g cumin seeds – toasted
10g coriander seeds – lightly toasted
15g smoked paprika dulce (sweet pepper)
10g ground ginger
2 garlic cloves – peeled & chopped
2 mild long red chilies – deseeded & chopped
80ml quality olive oil
2 lemons – juice only
½ tsp fresh milled black pepper
½ tsp salt

Method

Blend together well and keep chilled until required.

Chermoula crust

120ml quality olive oil
¼ cup cilantro – finely sliced
½ cup flat leaf parsley – finely sliced
1 whole preserved lemon skin – finely diced
1 Tbsp chermoula spice mix
1 egg white
1 salt

Method

Combine all ingredients together & keep chilled until required.

Fattoush salad

4 flat bread or pita – cut and toasted
4 ripe tomatoes – chopped
2 bell peppers – roasted, peeled and chopped
4 small radish – sliced
¼ red onion – peeled and sliced
1 large lemon – juice only
½ preserved lemon – rind only & cut into thin strips
½ cup flat leaf parsley
¼ cup mint
¼ cup chives
¼ cup EV olive oil
1 Tbsp sumac
Salt to taste

Method

Gently combine all the ingredients together and hold for serving.