Rosemary-Honey Braised Lamb Shoulder and Mint Jasmati Rice
- 1 lamb shoulder, 12 to 15 pounds, bone out
- 8 sprigs rosemary
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 tablespoon chile powder
- 1 tablespoon ground cumin
- Canola oil, to cook
- 12 cloves garlic, smashed
- 2 tablespoons ginger, minced
- 2 large onions, large dice
- 2 carrots, peeled, large dice
- 3 ribs celery, large dice
- 2 bay leaves
- 2 cups red wine
- 2 cups soaked chickpeas, drained
- 1 cup honey
- 2 teaspoons naturally brewed soy sauce
- Water, to cook
- Small tin of Harissa, to serve on the side
- Mint Jasmati Rice:
- 3 cups jasmati rice, rinsed 3 times until water runs clear
- Water to cook
- 1 bunch fresh mint, washed and leaves picked
- 1/4 cup honey
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.
- Wine suggestion: Brokenwood Shiraz 1998
Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, chile powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender.
Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving.
Copyright 2000, Ming Tsai, All Rights Reserved.