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.
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!
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).
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Charcoal:||Oxford Charcoal Marabu|
|Smoking Wood:||Hawthorn (random!)|
|Cook time:||3 1/2 hours|
|Notes:||Do the cauliflower again, practice the confit potatoes!|