Sumac Masala Rubbed Lamb Shoulder

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.