INDIAN STYLE PULLED LAMB RAAN WELLINGTON
zzINGREDIENTS 1 kg large leg of lamb 15 gms cumin seeds 15 gms coriander seeds 10 gms black peppercorns 5 gms green cardamom 250 gms full fat yoghurt 10 gms garlic crushed 10 gms ginger, peeled and finely grated 150 gms ground almonds 10 gms lemon juice 25 gms chili powder 5 gms mace powder 3 gms bay leaf 10 gms ground cinnamon 3 tsps salt 300 gms shallots 50 gms tomato paste 4 cherry tomatoes 4 Asparagus 4 baby carrots 90 grams coriander mashed potatoes
zzzzzzzzzzzzzzMETHOD:
LAMB:
Score the leg of lamb with a sharp knife, making deep cuts in crosses on both sides, and set aside.
In a spice grinder, grind the cumin, coriander seeds, black peppercorns and cardamom together. Put the spices into a large bowl, and add the yoghurt, Shallot, garlic, ginger, almonds, lemon juice, chilli powder, Bay Leaf, ground cinnamon and salt. Rub the marinade on to the lamb and into the grooves, then transfer to a large casserole dish and cover.
Preheat the oven to 220°C. Transfer the lamb to a deep roasting tray, pour 350 ml of water into the tray and loosely cover with foil. Braise the lamb for 4 Hours. Remove lamb from the pan, set aside to cool.
PASTRY
Lightly flour the bench. Roll 1 sheet of pastry out a little more until 3mm in thickness. Place the pulled lamb (cut the pastry so it is square, ensuring you have enough to cover the lamb). Bring 2 opposite corners together, brush the edges with egg wash. Repeat on the other side until the lamb rump is completely enclosed in the pastry. Place on the prepared tray. Repeat with remaining lamb. Brush the pastry well with the egg wash and make small slits in the top of the pastry, for. Place in the fridge to rest and firm for 30 minutes
Remove from the fridge, brush with the remaining egg wash and sprinkle with a few sesame seeds.
Preheat the oven to 220°C. Place in the oven and cook for 20 minutes, then remove from the oven and rest for 10 minutes before slicing.
MINT JUS
In a wide saucepan, Heat the rum and reduce by half. Add the Lamb stock and mint puree, reduce by half again.
TO SERVE
Slice each Lamb Wellington in half. Serve with, coriander Mash steamed vegetables and Mint Jus.