Slow Braised Lamb Shoulder, Spring Onion & Pomegranate Quinoa, Cumin Hummus & Pistachio Anchoiade.
We source our lamb from Swannington farm to fork who have 400 sheep on their farm, Rob at Swannington has a real passion for his cattle and you can go there and see that they are happy animals and when your meat is well cared for that is ultimately evident in both the flavour and quality of the meat.
Lamb is often perceived as fatty and unhealthy so with this recipe we have slow braised it which removes as some of the fat but retains enough to achieve maximum flavour, also a slow braise gives plenty of time to prepare everything else and have to accompany our beautiful piece of meat we have gone for healthy ingredients such as Quinoa, Kale, Pomegranate & Pistachio nuts.
Prep time: Approx. 30 minutes
Cook time: 2 ½ to 3 hours
Norfolk Lamb Shoulder
1 carrot, white onion & celery stick (peeled)
1 ½ bottles of Red Wine
3 cups of Quinoa
6 cups of Vegetable Stock
1 Bunch of Spring Onions
1 Handful of Pomegranate Seeds
1sp of Toasted Cumin Seeds
1 Clove of Garlic
40g Anchovy fillets
Norfolk Rapeseed Oil
60g Pistachio Nuts
Place Lamb Shoulder in a deep oven proof dish along with the carrot, celery, onion and red wine to cover with parchment paper & tin foil. Place tray in a preheated oven at 140c, cook for 2 ½ to 3 hours or until you can pull the meat apart easily with a fork.
Wash the Quinoa under cold water to help remove any bitter taste, drain and add to a tray along with the vegetable stock, cover with parchment paper and bake for 12 – 20 minutes or until all the stock has evaporated and the quinoa is tender with just a little bite.
Place the pistachio nuts, anchovy fillets, rapeseed oil & lemon juice in to a food processer and blitz until smooth.
Cook the kale in salted boiling water until tender then drain and season.
Smear the Hummus across the side of the bowl and top with the toasted cumin seeds, Fluff up the quinoa with a fork, season and fold through the spring onions & pomegranate seeds, put a generous couple of spoons alongside the hummus then top with the seasoned kale. Pull the lamb shoulder apart with two forks and place on top of the kale then dress with the Anchoiade, garnish with any remaining spring onions and pomegranate seeds.