But­ter milk-brined lamb shoul­der with harissa

SERVES 8-10 // PREP TIME 25 MINS // COOK 5 HRS (PLUS BRIN­ING, PRE­PAR­ING EMBERS, REST­ING)

Gourmet Traveller (Australia) - - Food -

“The lamb is first grilled un­til it’s well browned, then it’s wrapped in pa­per with shal­lots and grilled un­til it’s cooked,” says Pynt. “Be care­ful tak­ing it out of the pa­per – you want to re­serve the juices for serv­ing and for the pea salad.” Be­gin this recipe two and half days ahead to brine lamb. Pic­tured p124. 1.5 kg lamb shoul­der, bone in 10 golden shal­lots, peeled

BUT­TER­MILK BRINE

50 gm sea salt

1.2 litres but­ter­milk Lemon juice, to taste HARISSA 3 tsp co­rian­der seeds

½ tsp cumin seeds

1½ tsp black pep­per­corns 500 gm long green chill­ies, seeds re­moved (op­tional), coarsely chopped

100 gm (2 cups) coarsely chopped co­rian­der

50 gm gin­ger, coarsely chopped

2 gar­lic cloves, coarsely chopped

1 tbsp sea salt flakes

¼ tsp gar­lic pow­der

Juice of ½ lemon, or to taste

2 tbsp olive oil

1 For the but­ter­milk brine, place salt and 600ml wa­ter in a saucepan and bring to the boil, stir­ring un­til salt dis­solves. Cool, then stir in but­ter­milk and lemon juice, place in a large con­tainer and re­frig­er­ate to chill (20-30 min­utes). Add the lamb shoul­der and re­frig­er­ate for 1½ days, turn­ing oc­ca­sion­ally. Re­move lamb from brine (dis­card brine), then re­frig­er­ate lamb un­cov­ered overnight to dry out.

2 For the harissa, dry-roast seeds and pep­per­corns un­til fra­grant (10-20 sec­onds; see cook’s notes p182). Crush, then com­bine with re­main­ing in­gre­di­ents in a food pro­ces­sor and process un­til coarsely chopped.

3 For the bar­be­cue, burn wood down to embers. Gen­tly grill lamb on a rack over coals, turn­ing of­ten, top­ping up embers as nec­es­sary and en­sur­ing the lamb’s sur­face tem­per­a­ture doesn’t ex­ceed 105°C, un­til well browned

(2-2½ hours).

4 Re­move lamb from bar­be­cue and place on a dou­ble layer of bak­ing pa­per with shal­lots. Brush with harissa and wrap to enclose tightly. Grill, turn­ing oc­ca­sion­ally, un­til lamb and shal­lots are ten­der (2½-3 hours; try not to open the pa­per of­ten). Re­move lamb from bar­be­cue, keep it well wrapped, and rest in a warm place for 30 min­utes. Re­serve the juices when you un­wrap the par­cel and serve spooned over the lamb (re­serve the shal­lots and re­main­ing juices for the pea salad; see p132). Wine sug­ges­tion A pinot noir or gamay with a good amount of weight. ➤

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