LOVE ME TENDER

CHEF ALASTAIR MCLEOD REVEALS HOW TO BANISH MEH MEAT FROM YOUR REPERTOIRE

Brining is a small change in your gastronomic golf swing but it promises to elevate all that you roast and barbecue. Brined meat absorbs extra liquid and flavour, delivering more tender, juicy results. Even fish benefits from a 30-minute plunge prior to the pan.

HONEY BRINED SHOULDER OF LAMB, MINT SAUCE

Serves: 4

INGREDIENTS

1 tsp black peppercorns

1 tsp juniper berries

2 cloves

2L water

80g sea salt + 1 tbsp extra

35g honey

2 lemons, halved

6 bay leaves

Handful of parsley stalks

1 lamb shoulder on the bone (about 1.3kg), trimmed

4 sprigs of rosemary

12 cloves of garlic, peeled

2 tbsp extra virgin olive oil

1L lamb stock

Mint sauce:

1 clove garlic, roughly chopped

¼ bunch flat-leaf parsley, leaves picked 1 bunch mint, leaves picked

75ml grape seed oil

75ml extra virgin olive oil

50ml lemon juice

Sea salt

Fresh milled pepper

Pinch of sugar

METHOD

Gently bruise pepper, juniper and cloves in a pestle and mortar. Bring water to the boil with 80g of salt, honey, spices, lemon, bay leaves and parsley stalks. Stir to ensure the salt has dissolved, remove from heat and allow to cool then pass through a fine sieve. Pour over the lamb shoulder and refrigerate for 3 hours. Remove lamb and place in a deep baking tray. Pick the rosemary and finely chop with the garlic then mix with the 1 tbsp salt and olive oil. Rub this mix all over the lamb. Pour the lamb stock into the tray. Place a sheet of baking paper over the whole tray and then tightly wrap in foil. Place in oven preheated to 100C for 10 hours, or the lamb falls from the bone. Remove foil and pour lamb stock through a fine sieve into a container and leave to settle. Cover the lamb and place in the fridge to cool. When the lamb stock is cool the fat will settle on the surface. Remove this then place in a medium pot over a high heat and reduce by half. When ready to serve, increase oven to 180C. Uncover lamb, add reduced stock and cook for a further 30 mins or until golden. For the mint sauce, place all ingredients in a food processer and blitz until silky. Serve lamb with vegetables of your choice and anoint generously with mint sauce.