- 1 kg lamb shoulder, bone on
- salt
- 2 medium carrots
- 250 ml Peruvian pisco
- 1 red onion, cut in pieces
- 1 cinnamon stick
- 1 bunch coriander (stalks and leaves separated)
- 100 g white grapes
- 6 cloves garlic, crushed
- 100 g black quinoa
- 1 L water
- olive oil
- 8 plum tomatoes, cut into quarters
- lamb jus
- 2 bay leaves
- coriander puree (see below)
- 2 sprigs rosemary
- mixed cress
Braised lamb shoulder with coriander and pisco jus, black quinoa and white grape
Robert Ortiz
23rd December 2013
Braised lamb shoulder with coriander and pisco jus, black quinoa and white grape
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Braised lamb shoulder with coriander and pisco jus, black quinoa and white grape recipe below as tried and tested by our professional chefs. My recipe for braised lamb shoulder with coriander and pisco jus, black quinoa and white grape
Ingredients
Method
For the lamb:
Marinate the lamb with the herbs (coriander stalks only) and vegetables for at least 2 hours. Sear, ensuring the meat is cooked all over, and place in an oven tray. Add the vegetables and water and cook in the oven for 4 hours at 160oC. Check after 2 hours (and every half hour after that), adding more water if required. When it's ready, the lamb should be falling off the bone. Remove from the oven, splash 200 ml pisco all over it, cover with foil and allow to rest. When the meat is cold, shred it, discarding any fat and sinew. Place into a tray, cover with cling film and weigh the meat down with a block. After it's been pressed for 2 hours, cut it into rectangular pieces.
For the quinoa:
Bring the quinoa to the boil in 3 times its quantity of water. Simmer for 15 mins or until it 'pops'. Strain, season with salt, add a drizzle of olive oil and put to one side.
For the grapes:
Blanch the grapes for 6 mins, strain and drizzle with the remaining pisco. Put to one side.
For the coriander puree:
Blend the coriander leaves with 100 ml olive oil until it forms a paste. Put into a container ready to use.
To serve:
Sear the pieces of lamb in very little oil until they are golden brown. Drizzle with the lamb jus and coriander puree. Serve with the warm black quinoa topped with the grapes. Garnish with mixed cress.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
