Tuscan Roasted Lamb Shoulder Banjo
By Chef Eric Siew
Ingredients
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Australian Lamb Shoulder Banjo Cut: 1.8kg
Marinate
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Australian Olive Oil: 150ml
- Garlic (minced): 100g
- Fresh Rosemary (chopped): 10g
- Sea Salt Flakes: 5g
- Lemon Juice: 30ml
- Lemon Zest: 1 nos
- Black Pepper (crushed): 5g
- Cooking Oil: 80ml
Barley Stew
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Australian Carrot (bruinoised): 100g
-
Australian Celery (bruinoised): 100g
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Australian Onion (bruinoised): 100g
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Australian Butter: 100g
- Barley: 300g
- Lentil Du Puy: 100g
- Vegetable Stock: 500ml
- Fresh Thyme: 3g
- Salt & Pepper: to taste
Yoghurt Chimichurri
-
Australian Greek Yoghurt: 500g
- Garlic (minced): 5g
- Red Onion (brunoised): 80g
- Red Chili (brunoised): 50g
- Mint Leaves (sliced): 100g
- Italian Parsley (sliced): 50g
- Dried Oregano: 2g
- Australian Extra Virgin Olive Oil: 150ml
- Salt & Pepper: to taste
Directions
Lamb Shoulder Banjo
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Trim silver skin, score meat with crisscross cuts.
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Mix marinade, rub inside and out. Roll, tie with butcher’s string.
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Sear in hot skillet, vacuum pack, and sous vide at 62°C for 16 hrs.
Barley Stew
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Cook barley and lentils separately until soft.
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Sweat carrot, celery, onion; add stock and thyme, simmer until tender.
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Stir in barley & lentils, finish with butter, salt & pepper.
Yoghurt Chimichurri
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Mix all ingredients (except yoghurt).
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Fold in Greek yoghurt gently.
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