Sumac Masala Rubbed Lamb Shoulder

Servings:
6-8
Prep Time:
1 hr.
Cook Time:
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

  1. 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.
  2. 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.
  3. While hot, turn blender on; add cold butter pieces until purée is completely smooth. Season with salt and pepper.
  4. 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.
  5. Sear lamb over high heat; finish in oven to desired temperature. Remove butcher’s twine and let rest.
  6. 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.
  7. 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.
  8. 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