CHEF FRANCIS THUAN Aussie Lamb Rump (Mulwarra)
- Prep time 20Min
- Cook time 2Hr
- Technique Stir Fry
- Meat Lamb
- Cut Shoulder
- Serves 4
BARBECUE
Ingredients
- 150g lamb rump
- 80 shallots, burnt and peeled
- 6 shallot petals, pickled
- 5g shallots, crispy
- 50g stout garlic miso
- dash of rosemary oil
- edible flower and leaves
STOUT GARLIC MISO
- 330g stout beer
- 100g garlic, peeled
- 200g milk
- 30g miso
BRINE FOR LAMB
- 3kg lamb rump
- 500g water
- 500g ice
- 100g salt
- 20g sugar
- 5g black peppercorn
- 4 bay leaves
- 30g fresh rosemary
- 1 cloves
- 2 garlic head cut in half
LAMB RUB
- 10g Kosher salt
- 5g orange peel, dried
- 5g paprika, smoked
- 10g coriander seed, toasted and ground
- 5g garlic powder
Method
STOUT GARLIC MISO
- Bring beer, garlic and milk to a boil with medium heat until garlic is soft for 20 minutes.
- Season with miso and blend to smooth liquid.
BRINE FOR LAMB
- Put all the spice, salt, sugar and herb in a pot with water.
- Bring to boil and let infuse for 10 minutes off the heat.
- Add the ice.
- When totally cool down, place the lamb into the brine.
- Let brine for 30 minutes in the fridge.
- After, remove the lamb from the brine and let drain for 1 hour in the fridge.
LAMB RUB
-
Mix all together.
