LAMB SHOULDER, BEEF DRIPPING CAULI, CONFIT SPUDS
By KungfuBBQ www.kungfubbq.co.uk
I got the Quality Chop House cook book at Xmas and added a whole load of recipes to the cook list for 2020! First up was Lamb Shoulder, Beef Dripping Cauli and Confit Potatoes.
This recipe is from the Quality Chop House cookbook.
THE COOK:
I fired up the Kamado Joe Big Joe and settled it at 220°C. The lamb went into a roasting tray and I covered it with salt. After 30 minutes I needed the temp to be at 100°C so I dropped the vents straight away so the temp would start dropping, I wasn’t too worried if it was over 100°C in 30 minutes, I knew it would get there eventually!
I basted the meat with the juices every 30 minutes.
After 3 hours it was looking fantastic!
Time to come out and rest.
Resting, what a colour!
The Whole Roasted Cauliflower with Brown Butter had also been cooking with the lamb. I had rubbed the cauliflower with beef dripping and cooked it in a roasting tray for 30 minutes. Then it was covered with butter and cooked for a further 40 minutes with the butter/dripping juices basted over the top every 10 minutes. This was going to be a healthy dish!
Glorious!
The confit potatoes had been prepared the day before and took quite a bit of work!
I sliced the potatoes in a mandoline then mixed them in duck fat and salt before layering them in a terrine mould. Once all the potatoes were in I covered it with greaseproof paper, weighted the top and put it in the fridge overnight. Next day I sliced it into rectangles and deep fried it then topped it with mustard dressing (Dijon mustard, lemon juice, cider vinegar and veg oil).
SUMMARY:
| Cook Difficulty: | 4/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Marabu |
| Smoking Wood: | Hawthorn (random!) |
| Cook temperature: | 100°C |
| Cook time: | 3 1/2 hours |
| Internal temperature: | 75°C |
| Notes: | Do the cauliflower again, practice the confit potatoes! |
