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Lebanese Roasted Lamb Shoulder Banjo

By Chef Eric Siew

Ingredients 

  • Australian Lamb Shoulder Banjo Cut: 1.8kg

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To make marinate​​​

  • Garlic (minced): 100g
  • Onion (minced): 200g
  • Ginger (minced): 50g
  • Ras El Hanout: 200g
  • Cumin Powder: 10g
  • Pomegranate Molasses: 70ml
  • Olive Oil: 150ml
  • Black Pepper (crushed): 5g
  • Salt: 3g 
  • Cooking Oil: 80ml
Directions

  • Trim some silver skin from the opening of the lamb and make a crisscross cut on the meat to allow the marinate to penetrate through.
     

  • Mix all ingredients for the marinate.
     

  • Rub marinate all over the lamb, inside out.
     

  • Roll up the opening and tie with butcher strings.
     

  • Heat up a cast iron skillet over high heat and quickly sear lamb on the surface.
     

  • Vacuum pack lamb and sous vide at 62˚C for 16 hours.

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