Sumac Masala Rubbed Lamb Shoulder
Servings:
6-8
6-8
Prep Time:
1 hr.
1 hr.
Cook Time:
3 hrs.
3 hrs.
Ingredients
Sumac Masala Rub
- 10 ounces coriander, whole
- 3 ounces fennel seeds
- 3 ounces ground cinnamon
- 1 1/2 ounces turmeric
- 1 ounce Tellicherry peppercorns, whole
- 2 ounces star anise
- 8 ounces sumac spice
- 1/4 ounce cardamom
- 1/4 ounce cloves
Cauliflower Puree
- 2 pounds cauliflower
- 6 - 8 medium shallots, sliced
- 1/2 gallon heavy cream
- 2 bay leaves
- 3 - 4 sprigs thyme
- 3/4 pound unsalted butter, cold and diced
- Salt and white pepper, to taste
Lamb Shoulder
- 5 pounds boneless lamb shoulder
- Salt and pepper, to taste
- Egg whites, frothed, as needed
Mushrooms
- 1 pound Matsutake mushrooms
- 2 tablespoons unsalted butter
- 1 sprig thyme
- 1 garlic clove
- 1/2 lemon, juiced
Honeycrisp Apple Salad
- 2 Honey crisp apples
- 1 ounce lemon juice
- 3 ounces olive oil
- 4 lambs lettuce (mâche or other delicate salad greens)
- Salt and pepper, to taste
Preparation
- To make rub, add coriander, fennel, cinnamon, turmeric, peppercorns, star anise, sumac spice, cardamom, and cloves in a pan; toast over medium-high heat, constantly tossing the ingredients so they do not burn. Grind in a spice grinder.
- In a heavy-bottomed pan, add cauliflower and shallots; cover with heavy cream. Place bay leaves and thyme in a sachet; toss into the pot with cauliflower. Cook over medium heat until cauliflower is tender. Remove sachet and throw away. Strain cauliflower from cream; place into a blender.
- While hot, turn blender on; add cold butter pieces until purée is completely smooth. Season with salt and pepper.
- Clean fat and tough sinew from lamb. Season inside with salt and pepper; roll and tie with butcher’s twine. Roll in egg whites, slightly frothed; season outside liberally with rub.
- Sear lamb over high heat; finish in oven to desired temperature. Remove butcher’s twine and let rest.
- In a pan, brown mushrooms in butter with a sprig of thyme and garlic clove. Season with salt, pepper and a squeeze of lemon juice.
- In a bottle, add oil and lemon juice; shake well. In a bowl, toss apples and lambs lettuce in lemon dressing; season with salt and pepper.
- To serve, spoon cauliflower purée on plate; place sliced lamb on the purée. Place mushrooms next to lamb and garnish with apple salad.
Source: American Lamb Board and Chef de Cuisine Alex Paguaga, Portals Restaurant, Cle Elum, Washington